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Baby Kale Salad with ShrimpBaby Kale Salad with Shrimp

Baby Kale Salad with Shrimp

When your criteria for lunch is quick, easy and adorable, try our Baby Kale Salad with Shrimp. It’s healthy and nutrient-dense, too, but that’s just the feather in its cap. When you bite into this fresh, springy meal, you’ll dwell only on its tangy flavor and crunchy, satisfying texture.
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Recipe - WOODBURY (+Wines & Spirits)
Recipe: Baby Kale Salad with Shrimp
Baby Kale Salad with Shrimp
Prep Time10 Minutes
Servings4
0
Ingredients
¼ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 garlic clove, minced
2 tablespoons honey
¼ teaspoon L&B Salt
16 ounces L&B Large Tail-Off Cooked Shrimp 41-50 CT, thawed
1 cup chopped celery
1 â…“ cups chopped red bell pepper
1 â…“ cups diced cucumber
1 whole avocado, peeled and diced
4 cups baby kale
3 tablespoons chopped parsley
SPECIAL EQUIPMENT: 4 - 1-quart Mason jars
OPTIONAL TOPPING SUGGESTIONS: Raw walnuts
Chopped green olives
Pickled beets
Directions
  1. TO MAKE THE DRESSING: add the olive oil, lemon juice, garlic, honey and salt to a small bowl and whisk to emulsify.
  2. TO MAKE THE SALAD: In the 4 - 1-quart Mason jars, layer the remaining ingredients in the following order, evenly distributing them between the jars: dressing, shrimp, celery, bell pepper, cucumber, avocado, kale and parsley.
  3. When you’re ready to eat, turn the jar over and shake to distribute the dressing. Serve in individual-size salad dishes.
  4. Optional: add a few raw walnuts or other nuts, chopped green olives or pickled beets.
10 minutes
Prep Time
0 minutes
Cook Time
4
Servings

Directions

  1. TO MAKE THE DRESSING: add the olive oil, lemon juice, garlic, honey and salt to a small bowl and whisk to emulsify.
  2. TO MAKE THE SALAD: In the 4 - 1-quart Mason jars, layer the remaining ingredients in the following order, evenly distributing them between the jars: dressing, shrimp, celery, bell pepper, cucumber, avocado, kale and parsley.
  3. When you’re ready to eat, turn the jar over and shake to distribute the dressing. Serve in individual-size salad dishes.
  4. Optional: add a few raw walnuts or other nuts, chopped green olives or pickled beets.