INGREDIENTS
1
Birds eye chili
150 g
Shrimp, medium size cooked
1/2
Avocado, small
1
bunch Boston lettuce
1
Celery stalk
3 tbsp
Coriander, fresh
1
Green onion
1/2
Lime, juice of
75 g
Mango, fresh
3
Strawberries, large
30 g
Coconut meat, fresh
1/8 tsp
Chai spice
1 pinch
Himalayan or fine sea salt
3
grinds Pepper, freshly cracked
2 tbsp
Coconut milk or cream