Kale and Shrimp Salad with a herbed dressing
 
Prep time
Cook time
Total time
 
A delicious nutrient dense salad with kale, grilled shrimp and a herbed dressing made of fresh parsley, garlic and lemon juice! This salad is sure to keep you energized for the whole day!
Author:
Recipe type: Salad
Serves: 1-2
RecipeIngredients
  • 8-10 large size shrimp (4-6 if you use jumbo or 12-14 if you use medium), thawed to room temperature and shelled and deveined
  • ¼ tsp sea salt
  • ¼ tsp black pepper ground (OmIt for AIP)
  • 1 tsp extra virgin olive oil
  • 3 cups Kale leaves (stems removed and chopped roughly)
  • ⅛th of a small red onion, thinly sliced (optional)
  • ½ cup finely sliced carrots (I like to use a mandolin slicer) or grated
  • ½ of a ripe avocado, thinly sliced
  • 1 green kiwi, peeled and cubed
  • extra virgin olive oil
  • sea salt for sprinkling
  • Avocado oil for pan frying the shrimp, about ¼ th cup
  • Handful of walnuts (optional, omit for AIP)
For the dressing:
  • 2 tbsp extra virgin olive oil
  • 1 tbsp fresh lemon juice
  • 2 large cloves of garlic, roughly chopped
  • ⅛ tsp sea salt
  • ½ cup fresh parsley leaves
RecipeInstructions
  1. In a small mixing bowl, add the shrimp. Dab dry with paper towels to get rid of all the moisture. Then sprinkle the sea salt and pepper (if adding) and drizzle the extra virgin olive oil on top. Mix and keep it aside for 15 - 30 minutes.
  2. Next to a large mixing bowl, add the kale and drizzle about 2 tsp extra virgin olive oil on top. Sprinkle a little bit sea salt and then use your hands to massage the olive oil into the Kale. This is an important step that will help tenderize the kale leaves making it easier to chew and digest.
  3. Next throw in all the other veggies and fruit into the bowl. Keep aside.
  4. Heat a stainless frying pan on medium heat. When hot add the avocado oil and let it become hot (about 2 mins). then add the shrimp to the pan and cook on medium heat for about 2 minutes. then flip them and cook for about 1 more min on the other side until the shrimp are all completely opaque and curled. Turn the heat off and transfer to a dish.
Making the dressing:
  1. Add all the dressing ingredients to a s=food processor or small size blender and blend until completely fine. Transfer to a container.
Assembling the salad:
  1. Take a serving plate and add the kale and the tossed veggies on the bottom. Place the shrimp on top. Top with the avocado and kiwi. Drizzle with the herbed dressing and top with nuts (if adding).
Notes
Do not skip the step where you have to massage the kale with the olive oil as it helps the kale to soften.
This salad can stay in the refrigerator for a couple days without the kale losing its texture.
Recipe by Cook2Nourish at https://cook2nourish.com/2023/03/kale-and-shrimp-salad-with-a-herbed-dressing-paleo-whole30-keto-aip.html