It's the time of year when fresh salads are the fantastic choice for a bright and refreshing meals. Try this killer kale salad! It’s super quick, and anyone can pull it off. It's great for rest days when your carbohydrate needs are lower, or add the sweet potato and make it a regular meal for any day.
Killer Kale Salad
Serves 1Ingredients
- 6-8 large cooked tiger shrimp
- Blackening spice mix (I use President's Choice Harissa spice mix)
- 5 cups kale
- 1/4 cup edamame
- 2 tablespoons whole-grain croutons
- 10 cherry tomatoes, chopped
- 1 carrot, grated or chopped
- 2 tablespoons shredded asiago cheese
- 1 tablespoon raisins or dried cranberries
- 2 tablespoons balsamic vinaigrette (or use oil and vinegar with a bit of orange juice and maple syrup added to taste)
- 1/2 cooked sweet potato, cubed (optional)
Instructions
1. Find your favorite playlist and press play.2. Open the windows, let the sun and air into the kitchen, smile.
3: Ignore step 2 if you live in Vancouver.
4. If shrimp is frozen, thaw in a warm bowl of water for 3-5 minutes.
5. Rinse kale and break into small pieces in a bowl.
6. Warm the edamame for 1 minute in hot water. Toss into the bowl with the kale.
7. Add croutons, tomatoes, carrot, and cheese.
8. Heat shrimp quickly in a pan with the blackening spice (the spice is key for flavor!).
9. Add shrimp, raisins or cranberries, and the vinaigrette; toss well.
10. Take your salad outside, put your sunglasses on, sit down facing the sun, make sure a good tune is playing, and dig in!
Optional: Add pre-cooked sweet potato to raise the carbohydrate content.
Nutritional information:
Calories: 500 (410 without the sweet potato)
Carbohydrates: 75 grams (51 without the sweet potato)
Protein: 27 grams
Fat: 15 grams
Fiber: 23 grams
Image credit: Anne Guzman
