Receta Clean Eating Shrimp And Kale Salad
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!
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Clean Eating Shrimp And Kale Salad
- Dressing Ingredients:
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 1/2 tsp. dried thyme
- Salt to taste
- Salad Ingredients:
- 1/2 lb. cooked shrimp
- 1 avocado, peeled and diced
- 1 lb. baby kale
- 2 medium cloves garlic
- 1 medium tomatoes
Directions:
Place all dressing ingredients in a blender and blend for about 3-4 minutes to ensure the herbs are finly ground and distributed.
Assemble all salad ingredients in a large salad bowl.
Toss salad with dressing and serve.
Number of servings (yield): 4