Easy Shrimp Cumin & Lime Kale Salad

Prep Time

10 minutes

Prep Notes

I accidentally discovered this simple salad when I was craving kale, citrus and found some frozen shrimp in the freezer. 1 serving of kale provides 6x your daily vitamin K, is nutrient rich and can help lower cholesterol and fight cancer. I always buy organic kale, and take a few minutes to wash, strip and chop it, then bag it in the fridge. A hearty lettuce, it will stay firm and crispy all week long.

Yields

2 servings

Ingredients

  • 8 Lacinato kale leaves washed, stripped & chopped

  • 2 servings frozen shrimp, thawed*

  • 1 carrot chopped

  • ½ avocado sliced

    Dressing

  • Juice of ½ lime (about 1T)

  • 1T olive oil

  • 1T unfiltered apple cider vinegar

  • 1 tsp ground cumin

  • S&P to taste

  • Optional to add ½ tsp honey 

    Optional add-ins:

  • *1 cup black beans (you can also use these as a plant based protein instead of shrimp)

  • ¼ cup Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax

Directions

  1. Mix dressing ingredients and pour over kale. Massage dressing in to kale with hands toss with utensils. This will help sweeten up the raw kale. Add carrots. Set aside. 

  2. On medium heat, sauté thawed shrimp in 1tsp high heat oil such as grapeseed or coconut oil, S&P for 2-5 minutes or until shrimp turns white. 

  3. Plate dressed kale and add shrimp, Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax and avocado.

  4. Enjoy!

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SaladsLeah BostromChia Leah