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.

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 come 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!

MORE HEALTHY KALE RECIPES:

• Garlic Baby Kale With Crushed Red Peppers
• Kale Chips
• Green Lemon Pineapple Smoothie

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: Salad, Seafood

Cuisine: American

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 4 servings

Calories: 303kcal

Author: The Gracious Pantry

Ingredients

• DRESSING INGREDIENTS:
• ¼ cup olive oil
• ¼ cup white wine vinegar
• ½ tsp. dried thyme
• salt to taste
• SALAD INGREDIENTS:
• ½ lb. cooked shrimp
• 1 medium avocado (peeled, de-seeded and diced)
• 1 lb. baby kale
• 2 medium garlic cloves
• 1 medium tomatoes (chopped)

US Customary - Metric

Instructions

• 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.
  

Notes

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

Nutrition

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