Kale and Quinoa Salad with Shrimp
Servings 1
Ingredients
- 3/4-1 cup cooked quinoa
- 2 cups kale thinly sliced
- 1/3 cup blueberries
- 1/4 cup shredded carrots
- 1/8 cup sliced almonds
- 4 ounces shrimp cooked
Dressing
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 tbsp apple cider vinegar
- 2 tsp honey plus more to taste
- 1/2 tsp kosher salt plus more to taste
- 1/2 tsp freshly ground black pepper plus more to taste
Instructions
- Cut the stems from the kale leaves and slice finely into strips. Rinse the kale and dry. Transfer to a large bowl with the cooled quinoa.
- In a small bowl or a jar with a fitted lid, combine the olive oil, lemon juice, apple cider vinegar, honey, and black pepper. Drizzle over the kale and quinoa as desired. Toss to coat and let sit for a few minutes so that the kale softens, and the quinoa absorbs the dressing.
- Add the blueberries, shredded carrots, and almonds to the salad and top with the cooked shrimp.
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