1. Heat a cast iron skillet over medium-high heat with 1 tablespoon of olive oil. Add the TJ's cauliflower gnocchi and cook until browned on both sides. Once cooked, toss the gnocchi with Gotham Greens pesto.
2. In the same (or a separate) cast iron skillet, heat another tablespoon of olive oil. Sear the shrimp with Frontier Co-op berbere seasoning until cooked through and slightly charred.
3. Assemble the dish by placing a bed of mesclun greens on a plate. Top with the pesto cauliflower gnocchi, spicy seared shrimp, sliced avocado, roasted asparagus, and micro-greens. Finish with a sprinkle of toasted sesame seeds.
