Updated: May 13, 2019
I'm one of those people that truly enjoys a salad...especially ones made with dark leafy greens (because they are good for you AND they absorb allll the dressing) flavorful toppings and yummy dressings, so this blackened shrimp salad recipe did not disappoint! **Bonus - it's Whole30, Paleo and Keto friendly!
Whenever I have leftovers - they tend to end up repurposed on a bed of lettuce (a.k.a salad) or in a stir fry of some sort. Many times, they are my favorite meals! This happened to be one of those recipes - the veggies were all leftover from dinners earlier in the week, so I just cooked up the shrimp. It's perfect for lunch or dinner, and can be made in bulk so you have additional meals for later in the week.
Im all about easy and efficient!
Blackened Shrimp Kale Salad
Organic shrimp (Mine was from Wegmans)
Chosen Foods Avocado Oil
Blackened Seasoning (Try to make your own and save or buy one without added preservatives)
Veggies (What I had on hand - get creative here! roasted red pepper, tomatoes, onion, mushrooms)
1 T. Hemp Seeds
Dressing of choice - I used my homemade lemon vinaigrette (emulsified lemon, dijon mustard, extra virgin olive soil, sea salt, pepper, parsley, garlic powder, a few dashes coconut aminos - adjust to taste!)
Sautéed shrimp in @chosenfoods avocado oil and blackened seasoning + squeeze of lemon. While shrimp cooked, I massaged kale with homemade lemon vinaigrette.
Topped kale with roasted red pepper, tomatoes and onions, avocado, hemp seeds and roasted mushrooms. (I usually try to roast a couple batches of veggies throughout the week to have on hand to throw into dishes like this)