Lemony shrimp, kale & potato salad
Delight your taste buds with a zesty mix of lemony shrimp, nutritious kale, and hearty potatoes in this refreshing and satisfying salad.
Ingredients:
- 3 large lemons, divided
- ½ cup extra-virgin olive oil
- 1 bay leaf, stem removed
- 1 large clove garlic, peeled
- 1 teaspoon honey
- ½ teaspoon ground pepper
- ¼ teaspoon kosher salt
- 1 medium russet potato, peeled and cut into 1/4-inch-thick slices
- 450g raw shrimp (21-15 count), peeled and deveined
- 4 cups coarsely chopped stemmed curly kale
- 1 pint large cherry tomatoes, halved
- 3 small Persian cucumbers, sliced
- ½ cup thinly sliced red onion
- ⅓ cup pitted Kalamata olives
- ½ cup crumbled feta cheese
Instructions:
- Slice 1 lemon into 8 wedges and set aside. Remove the peel and white part from the other 2 lemons. Over a measuring cup, carefully separate the segments from the membranes of the lemons, allowing them to fall into the cup. Squeeze the segments; if you don't get at least 1/3 cup of juice and fruit, extract juice from 1 or more of the set-aside wedges until reaching 1/3 cup. Put the segments and juice into a blender. Combine with oil, bay leaf, garlic, honey, pepper and salt; blend until a smooth mixture is achieved.
- Boil 1 inch of water in a medium saucepan with a steamer basket. Grease the basket with cooking spray. Steam the potato slices until they are soft, approximately 8 minutes. Then, add the shrimp and turn off the heat. Keep it covered, allowing the shrimp to continue cooking in the remaining heat until they are pink, usually about 1 minute.
- In a large bowl, mix the kale with the prepared dressing. Massage the kale until it reduces in volume by half. Add tomatoes, cucumbers, onions, and olives; mix well. Arrange the shrimp, potatoes, and feta on top. Serve with the lemon wedges.
Summary:
- Calories: 2023 kcal
- Fat: 134 g
- Protein: 118 g
- Carbs: 112 g
- Potassium: 4052 mg
- Magnesium: 345 mg