Spicy Shrimp and Kale Salad in a Jar

Mónica Mateos
There’s nothing healthier than vinaigrette topped with a layer of shrimp, cauliflower, almonds, and kale to give your menu a meatless twist. From Lent season to a quick and healthy salad to go, this spicy shrimp and kale salad in a jar is perfect!
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Ingredients
2
Portions
  • 1/4 cups olive oil, for the vinaigrette 
  • 2 tablespoons white vinegar, for the vinaigrette 
  • 1 teaspoon thyme, for the vinaigrette 
  • 1 pinch salt, for the vinaigrette 
  • 1 pinch pepper, for the vinaigrette 
  • 1/2 cups shrimp
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon chipotle chile, chopped
  • 1 red bell pepper, cut into cubes  
  • 1 zucchini
  • 2 pinches salt
  • 2 pinches pepper
  • 1 tablespoon vegetable oil
  • 1/4 cups cauliflower, cooked
  • 2 tablespoons almonds, toasted, and cut into chunks  
  • 1 cup kale
Preparation
10 mins
10 mins
Easy
  • For the vinaigrette: In an airtight glass jar, combine all the vinaigrette ingredients. Set aside.
  • In a skillet, heat oil over medium heat. Add shrimp and season with salt and pepper. Add chipotle chile in adobo sauce and mix thoroughly. Set aside.
  • In a skillet, heat oil over high heat and season vegetables with salt and pepper. Set aside.
  • In the glass jar, place a layer of cooked vegetables and top with a layer of shrimp. Add a layer of cauliflower and top with a layer of almonds and kale. Close spicy shrimp and kale jar salad and refrigerate.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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