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This Shrimp Kale Salad is a vibrant, complete meal that’s fresh yet deeply satisfying. With juicy garlic shrimp, massaged kale, creamy avocado, and a zesty lemon vinaigrette, it comes together in 20 minutes. You’ll love this Shrimp Kale Salad for a quick lunch or elegant dinner.

Why You’ll Love This Shrimp Kale Salad

Complete meal: Lean protein, healthy fats, and vitamins in one bowl.
Incredible texture: Tender massaged kale, juicy shrimp, and creamy avocado.
Versatile & forgiving: Easy to adapt with ingredients you have on hand.
Fancy yet simple: Impressive results with straightforward steps.

Ingredients & Tools

1 large bunch of lacinato (Tuscan) kale
450 g large raw shrimp, peeled and deveined
2 cloves garlic, minced
1 ripe avocado, sliced
150 g cherry tomatoes, halved
75 g crumbled feta cheese
3 tbsp extra virgin olive oil, divided
1 lemon, juiced (about 3 tbsp)
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper

Tools: A large mixing bowl, a medium bowl for the dressing, a large skillet, and a set of measuring spoons.

Notes: Use fresh, plump shrimp and robust extra virgin olive oil for best flavor.

Nutrition (per serving)

Calories:	385 kcal
Protein:	28 g
Fat:	24 g
Carbs:	16 g
Fiber:	6 g

Serves: 2 | Prep Time: 15 mins | Cook Time: 5 mins | Total Time: 20 mins

Before You Start: Tips & Ingredient Notes

Don’t skip the kale massage! This is the single most important step for a great kale salad. Massaging the kale with a bit of the dressing and salt breaks down its tough cellulose structure, making it tender, less bitter, and much more enjoyable to eat.
Pat your shrimp completely dry. Any excess moisture on the shrimp will cause them to steam in the pan rather than sear. Dry shrimp equals beautifully browned, caramelized shrimp with a lovely texture.
What if my kale is extra tough? If your kale stems seem particularly thick and woody, it’s a good idea to strip the leaves off the stems. Just hold the bottom of the stem with one hand and pull the leaf upward with the other. It takes an extra minute but improves the texture immensely.
Fresh lemon juice is non-negotiable. The brightness of fresh lemon juice in the dressing is what ties this whole salad together. Bottled juice just can’t replicate that fresh, zesty punch, so it’s worth squeezing your own.

How to Make Shrimp Kale Salad

Step 1: First, let’s prepare the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place them in your large mixing bowl. Drizzle with about one tablespoon of the olive oil and a generous pinch of salt. Now, get in there with your hands! Massage the kale for a good 2-3 minutes. You’ll notice the leaves start to darken in color, feel softer, and reduce in volume by about a third. This is exactly what you want.

Step 2: While the kale is resting from its massage, make the dressing. In your medium bowl, combine the fresh lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Whisk everything together. Now, slowly stream in the remaining two tablespoons of olive oil while whisking continuously. This will help the dressing emulsify and become beautifully creamy. Give it a taste and adjust the seasoning—maybe a little more salt or a extra squeeze of lemon. Set this aside for now.

Step 3: Time to cook the shrimp. Pat them dry with a paper towel and season generously with salt and pepper. Heat your large skillet over medium-high heat. Add a tiny drizzle of olive oil, then add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it. Immediately add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink, opaque, and lightly curled. Sprinkle with the red pepper flakes if you’re using them for a little heat.

Step 4: Now, let’s assemble the salad. To the bowl with your massaged kale, add the halved cherry tomatoes and most of the crumbled feta cheese. Pour about two-thirds of the dressing over everything. Toss well to combine, ensuring every leaf is coated in that zesty vinaigrette.

Step 5: Divide the dressed kale mixture between two bowls. Top with the warm, garlicky shrimp and the slices of creamy avocado. Drizzle the remaining dressing over the top and finish with the last bit of feta cheese and another crack of black pepper. The contrast of the warm shrimp with the cool, crisp salad is part of the magic, so serve it right away and enjoy!

Storage & Freshness Guide

Fridge: Store dressed kale (without avocado or shrimp) in an airtight container up to 1 day.
Freezer: Not recommended; kale and shrimp become watery upon thawing.
Reviving: Refresh leftovers with a squeeze of lemon and fresh avocado.

Serving Suggestions

Complementary Dishes

A crusty baguette — Perfect for sopping up every last bit of the delicious lemony dressing and any juices from the shrimp and tomatoes. It adds a wonderful crunchy texture.
Garlic herb quinoa — For an even heartier meal, serve this salad on a bed of fluffy quinoa that’s been cooked with a bit of garlic and fresh herbs. It soaks up the flavors beautifully.
Roasted asparagus — The earthy, slightly charred flavor of roasted asparagus spears pairs wonderfully with the bright, fresh notes of the salad.

Drinks

A crisp Sauvignon Blanc — The citrus and herbal notes in this wine are a classic pairing with shrimp and will mirror the lemon in the dressing perfectly.
Sparkling water with lemon — For a non-alcoholic option, the bubbles are refreshing and the lemon wedge continues the citrus theme of the dish.
An ice-cold lager — The clean, crisp finish of a good lager cuts through the richness of the shrimp and feta, making for a very satisfying combination.

Something Sweet

Lemon sorbet — A scoop of tangy, refreshing lemon sorbet cleanses the palate and continues the citrus journey in the most delightful way.
Fresh berries with mint — A simple bowl of mixed berries with a few torn mint leaves feels light and fresh, providing a sweet finish without being too heavy.
Almond biscotti — The nutty, crunchy biscotti are lovely for dipping and provide a nice textural contrast to the meal you’ve just enjoyed.

Top Mistakes to Avoid

Mistake: Using raw kale without massaging it. You’ll end up with a tough, chewy, and bitter salad that’s difficult to eat and digest. The massage step is crucial for transforming the kale’s texture.
Mistake: Overcooking the shrimp. Shrimp cook incredibly quickly and become rubbery and tough if left on the heat for too long. As soon as they turn pink and opaque all the way through, they’re done. I’ve messed this up before too, and it’s a real shame.
Mistake: Adding the avocado too early. If you mix the avocado into the salad before serving, it will get mushy and turn the whole salad brown. Always add it as a fresh topping at the very end.
Mistake: Skipping the taste-test of the dressing. Dressing is all about balance. Always taste it before you toss your salad. You might find it needs a pinch more salt, a dash more acid, or a tiny bit more sweetness to make it perfect for your palate.

Expert Tips

Tip: Let the dressed kale sit for 10 minutes. After you’ve tossed the massaged kale with the dressing, let it sit on the counter for a bit before adding the other toppings. This allows the flavors to meld and the kale to soften up even more.
Tip: Use the residual pan heat. After you’ve cooked the shrimp, take the pan off the heat and squeeze a little lemon juice into the hot pan. It will sizzle and deglaze all those delicious browned garlic bits, which you can then pour over the shrimp as a finishing sauce.
Tip: Toast your own nuts or seeds for a crunch boost. While not in the base recipe, adding a handful of toasted pine nuts, slivered almonds, or pumpkin seeds just before serving adds a fantastic layer of nutty flavor and crunch.
Tip: Make it a mason jar salad for lunch. Layer the dressing at the bottom, then the sturdier ingredients like kale and tomatoes, then the shrimp and feta, with the avocado right on top. When you’re ready to eat, just shake it up! The kale won’t get soggy.

FAQs

Can I make this salad ahead of time?
Yes, but with a bit of strategy. You can massage the kale and make the dressing a day in advance, storing them separately in the fridge. Cook the shrimp and chop the veggies (except the avocado) the day of. Assemble everything just before serving to keep the textures perfect. The avocado must be sliced fresh to prevent browning.

What’s the best type of kale to use?
Lacinato kale (also called Tuscan or Dinosaur kale) is my top choice. It has a darker color, a more tender texture, and a slightly sweeter, less bitter flavor than curly kale. If you can only find curly kale, that works too—just be sure to massage it thoroughly as it can be a bit tougher.

My dressing is too tart. How can I fix it?
No problem! The balance is easy to adjust. Simply whisk in another 1/4 to 1/2 teaspoon of honey or maple syrup. You can also mellow it out by adding a touch more olive oil. Taste as you go until it reaches a balance you love.

Can I use frozen shrimp?
Absolutely. Thaw them overnight in the fridge or by placing them in a sealed plastic bag submerged in cold water. The key is to pat them extremely dry before cooking so they sear properly instead of steaming.

Is there a good dairy-free substitute for the feta?
For a similar salty, tangy punch, you can use dairy-free feta, or my personal favorite, a handful of kalamata olives. Their briny flavor provides a fantastic contrast that works wonderfully with the shrimp and lemon.

Shrimp Kale Salad

Cost Level $$

Category Shrimp Recipes

Difficulty Medium

Cuisine Mediterranean, californian

Servings 2

Total Time 20 minutes

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Make a delicious Shrimp Kale Salad in just 20 minutes! This easy, healthy recipe features garlic shrimp and a zesty lemon dressing. Get the full recipe now!

Ingredients

For the Salad

1 large bunch lacinato (Tuscan) kale
450 g large raw shrimp (peeled and deveined)
2 cloves garlic (minced)
1 ripe avocado (sliced)
150 g cherry tomatoes (halved)
75 g crumbled feta cheese
3 tbsp extra virgin olive oil (divided)
1 lemon (juiced (about 3 tbsp))
1 tsp Dijon mustard
1/2 tsp honey or maple syrup
1/4 tsp red pepper flakes (optional)
Salt and freshly ground black pepper

Instructions

01
First, let’s prepare the kale. Remove the tough stems and chop the leaves into bite-sized pieces. Place them in your large mixing bowl. Drizzle with about one tablespoon of the olive oil and a generous pinch of salt. Now, get in there with your hands! Massage the kale for a good 2-3 minutes. You’ll notice the leaves start to darken in color, feel softer, and reduce in volume by about a third. This is exactly what you want.
02
While the kale is resting from its massage, make the dressing. In your medium bowl, combine the fresh lemon juice, Dijon mustard, honey, and a pinch of salt and pepper. Whisk everything together. Now, slowly stream in the remaining two tablespoons of olive oil while whisking continuously. This will help the dressing emulsify and become beautifully creamy. Give it a taste and adjust the seasoning—maybe a little more salt or a extra squeeze of lemon. Set this aside for now.
03
Time to cook the shrimp. Pat them dry with a paper towel and season generously with salt and pepper. Heat your large skillet over medium-high heat. Add a tiny drizzle of olive oil, then add the minced garlic and cook for just 30 seconds until fragrant—be careful not to burn it. Immediately add the shrimp in a single layer. Cook for about 1-2 minutes per side, until they’re pink, opaque, and lightly curled. Sprinkle with the red pepper flakes if you’re using them for a little heat.
04
Now, let’s assemble the salad. To the bowl with your massaged kale, add the halved cherry tomatoes and most of the crumbled feta cheese. Pour about two-thirds of the dressing over everything. Toss well to combine, ensuring every leaf is coated in that zesty vinaigrette.
05
Divide the dressed kale mixture between two bowls. Top with the warm, garlicky shrimp and the slices of creamy avocado. Drizzle the remaining dressing over the top and finish with the last bit of feta cheese and another crack of black pepper. The contrast of the warm shrimp with the cool, crisp salad is part of the magic, so serve it right away and enjoy!