Southwestern Kale Salad With Shrimp & Lemon-Cumin Dressing Recipe

Name: Southwestern Kale Salad With Shrimp & Lemon-Cumin Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 bunch Kale; 1 Tablespoon Olive Oil; 1-1/2 cup Frozen Corn, Thawed; 1 pound Raw Shrimp, Peeled And Deveined; Spices For Shrimp, Such As Chili Powder, Coriander, Cumin And Salt, To Taste; 2 whole Avocados, Sliced; 1/4 cups Feta Cheese Crumbles; FOR THE DRESSING:; 1/4 cups Olive Oil; 1 whole Lemon, Juiced; 1/2 teaspoons Ground Cumin; 1 clove Garlic, Minced; Salt To Taste

Servings: persons

FOR THE SALAD:
1 bunch Kale
1 Tablespoon Olive Oil
1-1/2 cup Frozen Corn, Thawed
1 pound Raw Shrimp, Peeled And Deveined
Spices For Shrimp, Such As Chili Powder, Coriander, Cumin And Salt, To Taste
2 whole Avocados, Sliced
1/4 cups Feta Cheese Crumbles
FOR THE DRESSING:
1/4 cups Olive Oil
1 whole Lemon, Juiced
1/2 teaspoons Ground Cumin
1 clove Garlic, Minced
Salt To Taste

1
Thoroughly wash the kale and cut the leaves off of the stem. Roll up the leaves about 3 or 4 at a time and slice into thin strips.
2
To make the dressing, stir together the olive oil, lemon juice, cumin, garlic, and salt. Massage the dressing into the kale and set aside.
3
Heat the olive oil in a large skillet over medium to medium high heat. Add the corn and stir it around until it is lightly charred, about 3 or 4 minutes. Remove the corn from the skillet and lower the heat to medium. Add the shrimp and sprinkle with desired seasoning (suggested: chili powder, coriander, cumin, and salt). Cook about 4 minutes or until pink.
4
Top the kale with shrimp, corn, sliced avocado, and feta cheese.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SALAD:, 1 bunch Kale, 1 Tablespoon Olive Oil, 1-1/2 cup Frozen Corn, Thawed, and more.

Yes, Southwestern Kale Salad With Shrimp & Lemon-Cumin Dressing falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Southwestern Kale Salad With Shrimp & Lemon-Cumin Dressing

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