1 lemon, for juice
3 medium fresh peaches, pitted and chopped
2 cups ice
6 oz sparkling water
- Squeeze lemon for juice (2 tablespoons). Pit peaches and chop into large chunks (about 2 cups). Place all ingredients in blender (except sparkling water); blend until smooth.
- Stir in sparkling water; serve immediately.
1/4 cup fresh kiwi, peeled and coarsely chopped
1/4 cup fresh pineapple, coarsely chopped
1/4 cup fresh mango, coarsely chopped
1/4 cup macadamia nuts, coarsely chopped
1/4 cup banana chips, coarsely crushed
1/4 cup shredded coconut
1/2 lb peeled/deveined shrimp, tails removed
1 teaspoon chipotle garlic seasoning
3 oz baby spinach
2 oz crumbled goat cheese
3 tablespoons lemon vinaigrette
- Peel kiwi and chop; chop pineapple, mango, and macadamia nuts. Crush chips. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Add coconut to pan; cook and stir 4–5 minutes or until lightly toasted. Remove from pan and set aside.
- Return pan to heat. Coat shrimp with seasoning and spray; place in pan. Cook 4–5 minutes and until shrimp are opaque. Place all ingredients (except dressing) in salad bowl. Add dressing; toss to coat. Serve.