Shrimp and Kale Salad

Step 1

In a large bowl, massage the 6 cups chopped kale with 1 tbsp olive oil and a pinch of salt until it becomes tender and dark green, about 2 minutes.

Step 2

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the 1 lb shrimp and cook until pink and opaque, about 3-4 minutes per side. Remove from heat and set aside.

Step 3

In a small bowl, whisk together the remaining 1 tbsp olive oil, 2 tbsp lemon juice, and a pinch of salt and pepper to make a simple dressing.

Step 4

Add the sliced bell pepper, shredded carrot, 1 cup corn, 1 cup edamame, and 0.5 sliced red onion to the kale. Toss with the dressing until everything is coated.

Step 5

Top the salad with the cooked shrimp and serve immediately. Add extra lemon or herbs if you like.

Step 6

For a heartier meal, add cooked quinoa or brown rice.

Step 7

If you have them, sprinkle with sesame seeds or chopped cilantro for extra flavor.