Chopped Kale and Cabbage Salad with Spicy Shrimp and Creamy Avocado Dressing - LeaLittle.com
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Chopped Kale and Cabbage Salad with Spicy Shrimp and Creamy Avocado Dressing

Chopped Kale and Cabbage Salad with Spicy Shrimp and Creamy Avocado Dressing

What is good for the body is good for the soul.

Inspired by my little sister, I have been teaching my daughter to “eat the rainbow” meaning that the healthiest meals are usually the most colorful, full of fresh fruits and veggies. This is now one of our mealtime mantras, as we recite it almost daily when deciding what our next meal will be.

Ah, healthy cooking. Not so easy, is it? I love carbs and fat-laden foods. Thank goodness I have learned to surround myself with people that are inspiring and full of helpful ideas.

One of those people is Emily. She created this delicious recipe for us, which just so happens to be healthy too. Emily takes the time to make food well and enjoy the process along the way. Who knew cooking could be an such an art?

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INGREDIENTS

12 peeled, de-veined shrimp (tails are up to you)
5 leaves red kale
½ purple cabbage
3 bunches of broccoli (only need stems)
3 whole carrots
1 cucumber
¼ sweet onion
3ish tablespoons olive oil
1 lime (for juice)
Pinch of salt and pepper
Pinch of cayenne (or more of you like the heat!)
Pinch of garlic powder

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Since the salad has very rough leafy greens, I suggest the day before serving that you de-stem and rough chop the kale and cabbage, followed with a light dressing of a few tablespoons of olive oil/lime juice combo to loosen it up for eating the next day. This makes it much easier to eat, and gives it that bright lime flavor for summer!

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We chose red kale and purple cabbage because it is oh-so-pretty in a salad, but the green varieties will sit just as well.

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On day of service, first prepare shrimp: mix 1 tablespoon olive oil, a pinch of salt and pepper,  garlic powder and a cayenne. Place in glass bowl with shrimp, toss and set aside. Take the carrots and using a peeler remove the outer skin. After outside is removed, continue peeling off long thin slices of carrot and add to the previous day’s rough chopped kale and cabbage. The cucumber is next; peel, slice in half lengthways to remove seeds. Quarter lengthwise, and rough chop the pieces. Dice the ¼ sweet onion too. I like the onion pieces smaller so there isn’t too much of a big onion flavor in any bite.

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Remove the broccoli heads and set aside for another day (oven-roasted florets! Yum!!). Peel off the outer skin of the stems and rough chop the tender inner part (this part of the broccoli is also delicious cut into sticks and dipped into hummus!).

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Place all of these ingredients together with the kale and cabbage and gently fold together. If you like cilantro go ahead and add some chopped cilantro in now. Let rest.

Now for my favorite part….Creamy Avocado Dressing (click here)!

Our new Chefman Dynamic Blending System helped us get just the right consistency for the dressing. It was a breeze to use the simple pulse control so we didn’t end up with creamy avocado soup.

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In a blender, combine the dressing ingredients and pulse until smooth. If it has trouble emulsifying, try a dash more oil, or even some milk. It should be fairly creamy though.

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This is a versatile dressing, the main ingredients being the yogurt and avocado…you could sub parsley for cilantro or kick up the heat with jalapeño if you like. Incorporate the dressing gently into the salad mixture and divide into 4 servings.

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Meanwhile, fire up a skillet to med-high heat. Add a little oil and when hot lay the shrimp in to cook. About a minute each side. We used skewers for ease and presentation, but they aren’t necessary. IMG_7004

Remove from heat and add to salad plates. Squeeze some fresh lime juice right on top and serve. Enjoy!

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Nothing like good friends and good times. If you love to learn, let this simple recipe inspire you. It’s one of the most delicious sauces and amazingly healthy as well.

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