Delicious & Easy

Summer Shrimp and Kale Salad


Prepare kale ahead of time by cleaning and chopping it, then place it in a large bowl with 2 tablespoons olive oil, and the vinegar, salt, pepper, and honey. Massage dressing into kale with hands until well incorporated; refrigerate for a few hours to marinate.

Make the shrimp: Brush shrimp with remaining olive oil, salt, and pepper; skewer and grill over medium heat until cooked through, about 3 to 5 minutes each side.

To serve, place shrimp on kale salad and top with remaining ingredients.

Ingredients for

Summer Shrimp and Kale Salad

1 bunch kale
3 tablespoons extra-virgin olive oil, divided
1 teaspoon apple cider vinegar
Salt and pepper to taste
1 tablespoon raw honey
1 pound wild-caught shrimp, peeled and deveined
3 large lemons, juiced
1 pound fresh strawberries, stems removed and sliced
5 mandarin oranges, peeled and sliced
2 large avocados, pitted and diced
¼ cup raw sunflower seeds
¼ cup raw slivered almonds
¼ cup raw pepitas
4 skewers

Instructions for

Summer Shrimp and Kale Salad

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