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–+ servings

Kale and Quinoa Salad with Shrimp

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Course Appetizer, lunch, Main Course, Salad, Side Dish
Servings 1

Ingredients
  

  • 3/4-1 cup cooked quinoa
  • 2 cups kale thinly sliced
  • 1/3 cup blueberries
  • 1/4 cup shredded carrots
  • 1/8 cup sliced almonds
  • 4 ounces shrimp cooked

Dressing

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 tbsp apple cider vinegar
  • 2 tsp honey plus more to taste
  • 1/2 tsp kosher salt plus more to taste
  • 1/2 tsp freshly ground black pepper plus more to taste

Instructions
 

  • Cut the stems from the kale leaves and slice finely into strips. Rinse the kale and dry. Transfer to a large bowl with the cooled quinoa.
  • In a small bowl or a jar with a fitted lid, combine the olive oil, lemon juice, apple cider vinegar, honey, and black pepper. Drizzle over the kale and quinoa as desired.  Toss to coat and let sit for a few minutes so that the kale softens, and the quinoa absorbs the dressing.
  • Add the blueberries, shredded carrots, and almonds to the salad and top with the cooked shrimp.
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