High-Protein Shrimp and Kale Salad Recipe

Hearty and nutritious, with pops of antioxidant sweetness, this kale salad with baked garlic shrimp is high in protein and fiber, so it's sure to keep you full until dinnertime.

📝 Ingredients

• 1 cup uncooked quinoa
• 8 ounces kale (, trimmed, stems removed, and thinly sliced (about 4 cups))
• 1 cup blueberries
• 1/2 cup shredded carrot
• 1/4 cup sliced almonds
• 12 cooked shrimp ((I made this baked garlic shrimp))
• 1/4 cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey (, plus more more to taste)
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

👨‍🍳 Instructions

1. 1Cook the quinoa. Rinse the quinoa in a fine mesh strainer under cold water. Add 3 cups water to a medium saucepan with the quinoa and kosher salt. Bring to a boil. Cook until al dente and the centers become transparent, stirring occasionally, about 8 to 12 minutes. Drain, fluff with a fork, and return the quinoa to the pot, cover with a kitchen towel and a lid and let sit for 5-10 minutes. Spread on a baking sheet and cool.
2. 2Prep the kale. Meanwhile, cut out the stems from the kale leaves and slice finely into strips. Rinse the kale, then spin dry in a salad spinner and pat dry with a kitchen towel. Transfer to a large bowl with the cooled quinoa.
3. 3Make the dressing. In a small bowl or a jar with a fitted lid, combine the olive oil, lemon juice, apple cider vinegar, honey, kosher salt, and black pepper.
4. 4Dress the kale and quinoa first! Drizzle 3-4 tablespoons of the dressing over the kale and quinoa. Toss to coat, and let sit for a few minutes so that the kale softens and the quinoa absorbs the dressing.
5. 5Finish the salad. Add the blueberries, shredded carrot, and almonds to the salad and top with cooked garlic shrimp. Add more dressing and salt and pepper if desired.