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)
Directions
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.
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.
Plate dressed kale and add shrimp, Chia Leah Maple & Olive Oil Quinoa Sprinkle with Flax and avocado.
Enjoy!
