Kale Shrimp Salad
A vibrant, protein-packed salad with massaged kale, juicy shrimp, crisp bell peppers, carrots, and edamame, tossed in a simple lemon dressing. Perfect for a quick and healthy weeknight dinner.
- Total time
- 30 min
- Servings
- 4
- Calories
- 320
- Protein
- 28g
Ingredients
- 6 cups kale
- 1 lb shrimp
- 1 large carrot
- 1 cup edamame
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 whole lemon
- 3 tbsp olive oil
Instructions
- 1
In a large bowl, combine the 6 cups kale and 2 tbsp olive oil. Massage the kale with your hands for 2-3 minutes until it becomes tender and dark green.
- 2
Season the 1 lb shrimp with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque.
- 3
Thinly slice the 1 carrot and both bell peppers into matchsticks. If using frozen edamame, thaw it by running under warm water for 1 minute.
- 4
In a small bowl, whisk the juice of 1 lemon with 2 tbsp olive oil, salt, and pepper to make the dressing.
- 5
Add the sliced carrot, bell peppers, and 1 cup edamame to the kale. Pour the dressing over and toss to combine.
- 6
Top the salad with the cooked shrimp. Serve immediately, garnished with edible flowers if desired.
Tools you’ll need
- Large bowl
- Skillet
- Knife
- Cutting board
- Small bowl
- Whisk
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