Shrimp and Kale Salad with Lemon-Garlic Vinaigrette

Shrimp and Kale Salad 1.jpg

This easy mid-week dish was perfect for these warmer nights!  Succulent shrimp and a tangy dressing go hand-in-hand with all the flavorful greens tucked inside.

This is easily modified for AIP by omitting the almonds!

•12-15 large wild-caught shrimp
•2 tbsp Olive Oil
•1/2 tsp sea salt
•1/2 tsp garlic powder
•2 cups Brussels sprouts, shredded
•2 cups kale, chopped
•1/3 cup parsley, chopped
•1/3 cup red onion, diced
•1/4 cup slivered almonds
•3-4 tbsp Lemon & Garlic Vinaigrette (recipe below)

1. Saute the shrimp with the olive oil, sea salt and garlic powder until pink.
2. Combine all ingredients in a large bowl and toss with the dressing.

•4 tbsp lemon juice, divided
•4 garlic cloves, crushed
•1 cup olive oil
•1/4 tsp sea salt
•1/2 tsp onion powder
•1/2 tsp garlic powder

  1. In a nonstick skillet (ceramic is best) add 2 tbs lemon juice.
  2. Add the crushed garlic. Warm to low and sauté the garlic in the olive oil until garlic is fragrant and lemon juice has evaporated
  3. Add all ingredients to a blender and process until smooth.