Shrimp and Kale Salad

Ingredients

• 1 lb shrimp, peeled and deveined
• 6 cups kale, stems removed and chopped
• 1 bell pepper, sliced
• 1 carrot, shredded
• 1 cup corn kernels
• 1 cup edamame, shelled
• ½ red onion, thinly sliced
• 3 tbsp olive oil

Instructions

1. 1

   In a large bowl, massage the 6 cups chopped kale with 1 tbsp olive oil and a pinch of salt until it becomes tender and dark green, about 2 minutes.

2. 2

   Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from heat and set aside.

3. 3

   In a small bowl, whisk together the remaining 1 tbsp olive oil, 2 tbsp lemon juice, and a pinch of salt and pepper to make a simple dressing.

4. 4

   Add the sliced bell pepper, shredded carrot, 1 cup corn, 1 cup edamame, and 0.5 sliced red onion to the kale. Toss with the dressing until everything is coated.

5. 5

   Top the salad with the cooked shrimp and serve immediately. Add extra lemon or herbs if you like.

6. 6

   For a heartier meal, add cooked quinoa or brown rice.

7. 7

   If you have them, sprinkle with sesame seeds or chopped cilantro for extra flavor.

Tools you’ll need

• Large bowl
• Large skillet
• Small bowl
• Whisk

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