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!
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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