Intolerances: Fructose, Gluten, Soy
A simple salad, perfect for a quick and light meal.
A kale salad is a go to in our household. It is refreshing, light and filling. It is also customizable, which is perfect in a household where not everyone has dietary restrictions. Don’t get me wrong, I had to twist my husbands arm to get him to try kale in a salad. He was convinced that he didn’t like it. Needless to say, he was a fan after the first bite. We have the same salad every week with a couple of pieces of baguette. Delish.
Serve it with:
- Baguette or Dinner Roll
- Make it a smaller portion and serve it with a 1/2 sandwich
What you need:
- Glass Jar with Lid
- Olive Oil or Avocado Oil
- Rice Vinegar
- Dijon Mustard (Sir Kensington’s is the best for fructose intolerance)
- Kosher Salt and Pepper
- Kale
- Shredded Parmesan
- Sprouted Pumpkin Seeds
- Optional: carrots, red pepper, tomato, craisins, golden raisins
The Dressing
This is as basic as it gets. Mix olive oil, rice vinegar, dijon mustard, kosher salt and pepper. You are done and ready. You can find the full recipe here, just note that this salad recipe will use half of the recipe noted in the blog.
The Salad
When it comes to kale, I personally like to purchase it chopped from from the store and wash/dry, along with weeding out any of the woody stems when I get home. If you prefer, you can certainly purchase the kale whole and chop it at home, again, make sure to wash and dry it. Add the kale to your bowl and top with the dressing. Using your tongs, mix the salad thoroughly for about 30 seconds to a minute, almost as if you are massaging it. Top with the parmesan and pumpkin seeds and give it a toss again. Set aside to work on the shrimp.
For the shrimp, this is about as quick as it gets. In a bowl, add the shrimp, salt, pepper and sumac. Give it a good toss to get everything coated. In the meantime, add some olive oil to your sauté pan and heat on medium heat. Once hot, add your shrimp in one layer. After a minute or two, you’ll see the shrimp begin to curl, this means it is time to flip. Keep the shrimp on the burner until they are pink on both sides and curled. Make sure to pull the shrimp from the heat when they are done, no one wants overcooked shrimp.
If you are planning on adding other ingredients to your salad, now is the time. My husband usually adds chopped carrots, tomatoes and red peppers, along with golden raisins and craisins (I’ll add a few craisins too, if I’m feeling crazy).
Parmesan Kale and Shrimp Salad
Intolerances: Fructose, Gluten, Soy
Serves: 2
Prep Time: 5-10 minutes Total Time: 10-15 minutes
4 cups Chopped Kale, washed and dried
½ cup Shredded Parmesan Cheese
2 Tbsp Sprouted Pumpkin Seeds
1 tsp Sumac
¾ tsp Kosher Salt
¼ tsp Black Pepper
16-20 shrimp, peeled and deveined
Olive Oil
Rice Vinaigrette
(This is half of the blog recipe)
½ cup Olive Oil
1 ⅔ Tbsp Rice Vinegar
1 ½ tsp Dijon Mustard (Sir Kensington’s)
¼ tsp Kosher Salt
¼ tsp Black Pepper
- Wash and dry your kale and then chop. Add all of the kale to your serving bowl.
- Add your dressing and mix thoroughly with your tongs, almost as if you are massaging the dressing into the kale.
- Add your parmesan and pumpkin seeds to the salad, mix and set aside.
- In a sauté pan, add your olive oil and heat on medium heat.
- Mix the shrimp, salt, pepper and sumac in a bowl and add to the pan in a single layer. Once the shrimp begin to curl and turn light pink on the bottom, flip the shrimp. This should take about 1-2 minutes.
- Once the shrimp have turned pink on the outside and curled, remove them from the heat immediately.
- Add your shrimp to the salad and serve with your favorite crusty bread.
Dressing: Add all of the ingredients to an airtight container. Shake well and taste. Everyone has different tastes, so feel free to make alterations. Example: if you want a little more zip/bite, add a touch more vinegar.
Side Note: Feel free to add additional toppings to the salad if you tolerate them. Chopped carrots, red bell peppers, tomatoes, craisins and golden raisins are some fan favorites.