Description
A quick and nutritious salad featuring tender baby kale topped with perfectly sautéed shrimp, crunchy cucumbers, radishes, snap peas, and creamy avocado, all dressed in a flavorful Green Goddess dressing. This light and healthy dish is ideal for a satisfying lunch or dinner.
Ingredients
Scale
Salad
- 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
- 3/4 pound shrimp (peeled and deveined)
- 2 teaspoons olive oil
- Salt and black pepper to taste
Dressing
- Green Goddess Dressing
Instructions
- Heat the oil and sauté shrimp: Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp, seasoning them with salt and black pepper to taste. Cook the shrimp for 1-2 minutes per side until they turn opaque and are cooked through. Remove the skillet from heat and set the shrimp aside to cool slightly.
- Assemble the salad: On individual plates or a serving platter, create a bed of baby kale leaves. Arrange the thinly sliced cucumbers, radishes, and whole sugar snap peas evenly over the kale. Slice the avocado and place it on top.
- Add the shrimp and dressing: Place the cooked shrimp over the arranged vegetables. Serve immediately with a generous drizzle of Green Goddess dressing to enhance the fresh flavors.
Notes
- Use tender baby kale for a milder flavor and more tender texture in the salad.
- Sauté shrimp just until opaque to avoid overcooking and ensure they stay juicy.
- The combination of crunchy vegetables and creamy avocado creates a pleasing contrast in textures.
- Green Goddess dressing adds a fresh, herby flavor that complements the salad ingredients perfectly.
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
