Baby Kale and Mixed Green salad with Shrimp

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I love using baby spinach for the delicate salad. The perfect dish for a break in the middle of the day!

*CHEFS NOTE* A little shopping tip: when cooked frozen shrimp is on sale- make sure you grab a bag! They thaw out easy and quick and go great in a salad in a jiffy.


  • 3 cups baby kale
  • 2 cups mixed greens
  • 1 cup fresh mushrooms, sliced
  • 1 1/2 cup cooked shrimp
  • 1 avocado, sliced
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon fresh lemon juice
  • 1/2 cup extra virgin olive oil


  1. In a large platter spread out the baby spinach. Top with mushrooms, shrimp and avocado slices.

  2. In a small bowl whisk Dijon mustard, sea salt, pepper, lemon juice and olive oil. 

    Pour over salad and enjoy!

  3. Quick way to prepare shrimp: 

    Saute - Preheat a skillet over medium high heat. Add coconut oil or unsalted butter and once hot add shrimp to the pan.

    Cooking times for large shrimp are 3-4 minutes, medium shrimp 2 1/2 to 3 minutes, and for small/bay shrimp 2- 1 1/2 minutes

  4. Another quick way to prepare shrimp: 

    Boil- In a sauce pot 1/2 filled with water over high heat, bring to a boil. Lower to medium high and add prepared shrimp in the pot. 

    Cooking times extra large shrimp 3 minutes, large shrimp 3 minutes. Remove from pot and let cool.

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