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
Ingredients2 portions
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
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