Shrimp and Kale Summer Salad


Well, guys, I’ve got a little chef in the family.  This girl, Georgia.  She’s something.  She’s SO into helping in the’s annoying amazing.  Mom, can I help mix that?  Mom, what can I do?  Okay mom, are you making dinner?  I’ll get my stool.  Aye yaye yaye.  While I’m thankful as all heck that she shows interest and is willing to help, it makes dinner prep about 436 hours longer than it actually could be.  And salads?  Oh my goodness salads are her absolutely favorite to put together.  Now if I can get her to actually eat the greens instead of picking out all the goodies.  She chops.  She tosses.  She whisks.  Mom, I think Daddy is going to loooooove this salad, its so bright and cheery!  And while we are sitting down to eat you’re sure to hear Daddy, do you like the salad? no less than 62 times.  Guessing that affirmations are this girls love language.  Bless her sweet heart.


So this is our latest creation.  And I may get excited about the recipes I share with you.  I may be annoying with how badly I want you to make them, because I know how much you will love them.  But you are now allowed to throw all of my other salad recipes out the window.  Well, not really.  But you can set them aside for a while. This one has taken the cake.  Georgia said it best at dinner:  Do you like this salad, Daddy?  Isn’t it amaaaazing?!







Shrimp and Kale Summer Salad

Note:  the blackened seasoning isn’t a must on the shrimp.  The smokey, slightly spicyness  of it compliments the salad so incredibly well…but if you don’t have it on hand and don’t have time to quickly throw it together just season your shrimp with salt and pepper and toss it in a little olive oil before skewering and grilling.


For the Vinaigrette

1/3 Cup Fresh Squeezed Lemon Juice

3 Tablespoons Dijon Mustard

3 Tablespoon Chopped Fresh Parsley

2 Tablespoons Honey

1 Garlic Clove, grated or pressed

1/4 Teaspoon Salt

1/3 Cup Extra Virgin Olive Oil

For the Salad

I Pound Large, Raw Peeled and Deveined Shrimp

2 Tablespoons Olive Oil

3 Teaspoons Blackened Seasoning

8 Cups Chopped Kale Leaves

1 1/2 Cups Pitted Halved Cherries

3/4 Cup Crumbled Goat Cheese

1/4 Cup Pine Nuts


For the Vinaigrette 

In a medium bowl whisk the lemon juice, dijon, parsley, honey, garlic and salt together.  While whisking, stream in the olive oil and whisk until incorporated.  Set aside.

For the Salad

Preheat grill to high heat.  Toss the shrimp with olive oil and blackened seasoning and place onto skewers.  Grill over high heat with the lid closed for 2 minutes.  Flip the skewers over and grill for 1 additional minute with the lid open.  Remove from grill and set aside.

Place the kale, cherries, goat cheese, pine nuts and shrimp in a large bowl.  Drizzle half of the dressing over the salad and toss well to coat.  Serve salad with remaining dressing on the side.  Serves 4.

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