Shrimp And Kale Salad Recipe

This shrimp and kale salad is the perfect blend of seafood and veggies!

It’s been a long time since I’ve eaten kale. Too long, in fact. So when I saw a bag of mixed baby kale at Trader Joe’s, I knew I had to make something with it.

A close up shot of this Clean Eating Shrimp And Kale Salad in a large wooden bowl. You can see the greens at the bottom are topped with bright colored shrimp and red tomatoes.

Typically, I’m not a huge kale fan unless we’re talking about baby kale. Then I get a little excited. My friend says I get a little glimmer in my eye when I’m formulating recipes, and I like to think she’s right. I think when we get that “glimmer,” it means we’re excited by life in general and the possibilities it holds. And for me, the kitchen is full of endless possibilities.

So I brought home that beautiful bag of baby kale and got to work.

The dressing comes together easily enough. I put all the ingredients in my Ninja blender (not promoting, just sharing – I love my Ninja!) and blended until the spices were fine specks instead of dried pieces of herb. This also allowed the oil and vinegar to blend together nicely, creating a smooth, creamy dressing.

The salad really couldn’t have been easier. Although, I did end up sauteing the shrimp a bit. I had purchased the shrimp frozen (fully cooked) and simply thawed them. But they were just a little too soft still to really feel like they were cooked, so I did add that step. But as long as your shrimp feel and taste fully cooked to you, follow the directions below.

I simply layered on the ingredients, poured the dressing over it, and tossed until everything was really well blended. It was a fabulous meal and really did the kale justice, at least in my humble opinion. I hope you’ll enjoy it as much as I did!



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Clean Eating Shrimp And Kale Salad Recipe

Shrimp And Kale Salad

This delicious salad is the perfect blend of seafood and veggies!
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 303kcal



  • ¼ cup olive oil
  • ¼ cup white wine vinegar
  • ½ tsp. dried thyme
  • salt to taste


  • ½ lb. cooked shrimp
  • 1 medium avocado (peeled, de-seeded and diced)
  • 1 lb. baby kale
  • 2 medium garlic cloves
  • 1 medium tomatoes (chopped)


  • Place all dressing ingredients in a blender and blend for about 3-4 minutes to ensure the herbs are finely ground and distributed.
  • Assemble all salad ingredients in a large salad bowl.
  • Toss salad with dressing and serve.


Please note that the nutrition data below is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 303kcal | Carbohydrates: 15g | Protein: 17g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 142mg | Sodium: 490mg | Potassium: 872mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11715IU | Vitamin C: 147.6mg | Calcium: 272mg | Iron: 4.1mg

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  1. sounds like a winner to me!! Picnic on Monday @ my yarn shop, and this will be perfect addition to the feast!! Thanks!!

    1. The Gracious Pantry says:

      Savvy – Perfect! (Just keep those shrimpies cold!)

  2. Karen Pabst says:

    great recipes and ideas!

    1. The Gracious Pantry says:

      Karen – Thank you! 🙂