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Week of 10/16/23

Kale Salad with Shrimp and [Leftover] Roasted Broccoli
with bell peppers / pine nuts / balsamic vinaigrette

Active: 30 Total: 30
Original GF Paleo Vegetarian
Kale Salad with Shrimp and [Leftover] Roasted Broccoli

Tonight's kale salad lets you get your veggies and enjoy a variety of flavors and textures. Juicy shrimp, bell peppers, and toasted pine nuts are rounded out with roasted broccoli leftover from Monday's meal.

Dependency
White Fish Piccata with Sauteed Artichokes and Spinach
Tags
Quick and Easy, Dependent Meal Pairs, Entree Salad
Proteins
Shellfish
Cuisines
American
Save recipe
25

Ingredients

Metric
Servings:
4
Kale Salad with Shrimp and [Leftover] Roasted Broccoli:
  • Shrimp, peeled and deveined - 1 1/2 lbs
  • Bell peppers, any color - 1 , thinly sliced
  • Kale, any type - 10 oz , stems discarded, leaves chopped (sub baby kale)
  • Pine nuts - 1/4 cup (sub walnuts)
  • Avocados - 1 , sliced
  • Oil, cooking - 1 Tbsp
  • Basil, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Roasted Balsamic Broccoli (leftover from Monday) - ~2 cups
Balsamic Vinaigrette:
  • Vinegar, balsamic - 3 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 3 Tbsp

Prep

  1. Shrimp - Defrost if frozen and pat dry.

  2. Make vinaigrette - Whisk together vinegar, mustard, and honey. Slowly add olive oil while whisking. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  3. Bell peppers / Kale - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Toast pine nuts - Heat a small skillet over medium-low heat. Add pine nuts and toast, stirring them occasionally, until they just begin to turn golden (watch them carefully to prevent burning). (Can be done up to 5 days ahead)

  5. Avocados - Prep as directed.

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Make

  1. Place kale in a large bowl with 1 tablespoon of vinaigrette (amount for 4 servings, adjust if customizing). Toss kale with dressing and use your hands to "massage" the leaves (this will make them more tender). (Skip this step if using baby kale.)

  2. Heat a nonstick skillet with cooking oil over medium heat. Toss shrimp with basil and garlic powder and season with some salt and pepper. Add shrimp to heated oil and saute until golden brown on both sides and cooked through, 3 to 4 minutes per side. 

  3. If you'd like the broccoli warm, heat it briefly in the microwave.

  4. Toss kale with bell peppers, broccoli, and pine nuts.

  5. Divide salad among serving plates and top with shrimp and avocados. Drizzle with remaining dressing until dressed to your liking. Enjoy!

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