Delicious & Easy

Summer Shrimp and Kale Salad

Jeri Miuccio of the San Diego Fire-Rescue Station 40 in Rancho Peñasquitos adapted this recipe from Adriana Perez (SDFD) using hearty kale, sweet strawberries, and tender grilled shrimp to fuel herself and her fellow firefighters.

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


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.

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