Baby Kale and Mixed Green salad with Shrimp
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.
Ingredients
- 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
Directions
In a large platter spread out the baby spinach. Top with mushrooms, shrimp and avocado slices.
In a small bowl whisk Dijon mustard, sea salt, pepper, lemon juice and olive oil.
Pour over salad and enjoy!
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
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.