Southwestern Kale Salad With Shrimp & Lemon-Cumin Dressing

1. 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. 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. 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. 4

   Top the kale with shrimp, corn, sliced avocado, and feta cheese.

* Per serving · 4 servings · Values may vary.