Description
A fresh and healthy Easy Baby Kale Salad topped with sautéed shrimp, crunchy cucumbers, radishes, snap peas, and creamy avocado, served with a flavorful Green Goddess dressing. This quick and nutritious dish is perfect for a light lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 5 ounces baby kale leaves
- 1/2 cup thinly sliced radishes
- 1/2 cup thinly sliced cucumbers
- 1 cup whole sugar snap peas
- 1 small avocado (or half of a large)
Shrimp Ingredients
- 3/4 pound shrimp (peeled and deveined)
- 2 teaspoons olive oil
- Salt and black pepper to taste
Dressing
- Green Goddess Dressing (quantity as desired)
Instructions
- Prepare Shrimp: Heat olive oil in a large skillet over medium-high heat. Add shrimp seasoned with salt and pepper. Sauté for 1-2 minutes per side until shrimp turn opaque and are cooked through. Remove from heat and let cool slightly.
- Assemble Salad: Arrange a bed of baby kale leaves on individual plates or a serving platter. Evenly top with sliced cucumbers, radishes, avocado slices, and whole sugar snap peas. Place the cooked shrimp on top of the salad.
- Serve: Drizzle with Green Goddess dressing just before serving to keep the greens crisp and enjoy immediately.
Notes
- Use tender baby kale for a milder flavor and delicate texture.
- The shrimp cooks quickly, so watch closely to avoid overcooking.
- Green Goddess dressing adds a fresh, herby flavor that complements the salad ingredients perfectly.
- This salad can be served as a light main course or a hearty appetizer.
- Feel free to substitute snap peas with green beans or asparagus for variation.
Nutrition
- Serving Size: 1 serving
- Calories: 238 kcal
- Sugar: 4 g
- Sodium: 254 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.01 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 274 mg
