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Mónica Mateos
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Salad of Kale and Shrimp with Chipotle (to take away)

10 mins
10 mins
Low
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This delicious and original salad is ideal to take to the office or have on hand in a day of trouble. It has spicy chipotle shrimp on a bed of kale and grilled vegetables. Do not stop trying it.
Learn more about Mónica Mateos

Ingredients

2 portions
  • 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 black pepper, (for the vinaigrette)
  • 1/2 cups shrimp
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon oil
  • 1 tablespoon chipotle chili, chopped
  • 1 red pepper, in cubes
  • 1 zucchini
  • 2 pinches salt
  • 2 pinches black pepper
  • 1 tablespoon oil
  • 1/4 cups cauliflower, Cooked
  • 2 tablespoons almond, toast and chopped
  • 1 cup kale

Preparation

For the vinaigrette, mix all the ingredients directly in a glass jar with a lid. Reservation.
Sprinkle the vegetables and grill in a pan with oil over high heat. Reservation.
Salt the shrimp and fry in a pan with oil over medium heat, add the chipotle and mix very well. Reservation.
Arrange the grilled vegetables, shrimp, cauliflower, almonds in the jar and finish with the kale. Close and refrigerate

PRESENTATION

Arrange all the ingredients forming layers in a glass container with a lid.

TIPS

Use raw shrimp and season them to your liking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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