Kale and Shrimp Salad with Chipotle (to go)

Name: Kale and Shrimp Salad with Chipotle (to go)
Prep time: 20 min
Cook time: 10 min
Yield: 2
Cuisine: Internacional
Ingredients: 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

Mónica Mateos

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

Published: 27-06-2016

Preparation

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.

Energy

131.9

kcal

6.6%

Carbohydrate, by difference

1.67%

Protein

6.5

13%

Total lipid (fat)

10.2

15.69%

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100

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Kale and Shrimp Salad with Chipotle (to go)

Mónica Mateos

Kale and Shrimp Salad with Chipotle (to go)

Ingredients

Preparation

Nutritional information

Presentation

Tips

Kale and Shrimp Salad with Chipotle (to go)

Ingredients

Preparation

Nutritional information

Presentation

Tips

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