Description
A vibrant, nutrient-packed High-Protein Shrimp and Kale Salad featuring tender quinoa, fresh kale, juicy blueberries, crunchy almonds, and flavorful garlic shrimp tossed in a bright lemon and apple cider vinegar dressing. This wholesome dinner salad combines protein, antioxidants, and healthy fats for a balanced and satisfying meal.
Ingredients
Salad
- 1 cup uncooked quinoa
- 8 ounces kale, trimmed, stems removed, and thinly sliced (about 4 cups)
- 1 cup blueberries
- 1/2 cup shredded carrot
- 1/4 cup sliced almonds
- 12 cooked shrimp (preferably baked garlic shrimp)
Dressing
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey, plus more to taste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the quinoa: Rinse the quinoa thoroughly under cold water using a fine mesh strainer. In a medium saucepan, combine the quinoa, 3 cups of water, and 1/2 teaspoon kosher salt. Bring to a boil over medium-high heat. Once boiling, reduce heat and cook until the quinoa is al dente and the centers become transparent, about 8 to 12 minutes, stirring occasionally. Drain the quinoa, fluff with a fork, return it to the pot, cover with a kitchen towel and lid, and let it sit for 5 to 10 minutes. Spread it out on a baking sheet to cool.
- Prep the kale: While the quinoa cooks, remove the stems from the kale leaves and slice the leaves finely into thin strips. Rinse the sliced kale and then spin dry in a salad spinner. Pat the kale with a kitchen towel to remove any remaining moisture. Transfer the kale to a large mixing bowl along with the cooled quinoa.
- Make the dressing: In a small bowl or jar with a fitted lid, whisk together or shake the olive oil, lemon juice, apple cider vinegar, honey, kosher salt, and freshly ground black pepper until well combined and emulsified.
- Dress the kale and quinoa: Drizzle 3 to 4 tablespoons of the prepared dressing over the kale and quinoa mixture. Toss thoroughly to coat all the ingredients evenly. Let the salad sit for a few minutes to allow the kale to soften and the quinoa to absorb the flavors of the dressing.
- Finish the salad: Add the blueberries, shredded carrot, and sliced almonds to the bowl. Gently toss to incorporate these ingredients. Arrange the cooked garlic shrimp on top. Taste and add additional dressing, honey, salt, or pepper as desired before serving.
Notes
- The shrimp can be grilled, sautéed, or baked with garlic for added flavor before adding to the salad.
- Rinsing quinoa removes its natural bitterness and ensures a pleasant texture.
- Letting the dressed kale sit softens the leaves, making the salad more enjoyable to eat.
- Feel free to swap blueberries with other berries like raspberries or sliced strawberries depending on availability.
- For extra protein, add a boiled egg or sprinkle some feta cheese on top, if desired.