Kale and Shrimp Salad with Chipotle (to go)
This delicious and original salad is perfect for taking to the office or having on hand on a busy day. It features spicy chipotle shrimp over a bed of kale and grilled vegetables. Don’t miss out on trying it.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 1/4 cups olive oil, (for the vinaigrette)
- 2 tablespoons white vinegar, (for the vinaigrette)
- 1 teaspoon thyme, (for the vinaigrette)
- 1 pinch salt, (for the vinaigrette)
- 1 pinch pepper, (for the vinaigrette)
- 1/2 cups shrimp
- 1 pinch salt
- 1 pinch pepper
- 1 tablespoon vegetable oil
- 1 tablespoon chipotle chile, chopped
- 1 red bell pepper, in cubes
- 1 zucchini
- 2 pinches salt
- 2 pinches pepper
- 1 tablespoon vegetable oil
- 1/4 cups cauliflower, cooked
- 2 tablespoons almonds, toasted and chopped
- 1 cup kale
Preparation
10 mins
10 mins
Low
- For the vinaigrette, mix all the ingredients directly in a glass jar with a lid. Set aside.
- Season the vegetables with salt and pepper and grill in a pan with oil over high heat. Set aside.
- Season the shrimp with salt and pepper, and fry in a pan with oil over medium heat, add the chipotle and mix very well. Set aside.
- Layer the grilled vegetables, shrimp, cauliflower, almonds, and top with the kale in the jar. Close and refrigerate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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