Grilled Shrimp over Kale Salad w/ Date Lime Vinaigrette


Here is another healthy dish for the New Year. I like to add different greens to the kale to give the salad more flavors, so I added some Radicchio (bitter) and some Belgian endive along with some Farro. When you add different textures to the salad it really is more satisfying and filling. I like to use this dressing with bitter greens since it slightly sweet with the dates in it. I hope you try it.

Ingredients: serves 2

6 large Shrimp

1/2 c Farro

1 sm. head Radicchio

1 sm. Belgian Endive

1 c Kale, chopped

1/4 c Red Onion, sliced

3 oz. Goat Cheese, crumbled (optional)

Dressing:

2 Pitted Dates

1/3 c Grapeseed Oil or other light oil

1 t Lime Zest

1/4 c Lime Juice

S & P to taste

In a blender or food processor make the dressing. Set aside. This makes enough for more than 1 salad.

Cook the farro according to package directions. (I buy the one which cooks in 10 minutes.) Allow it to cool.

Put your salad ingredients into a large bowl.

Heat your grill. Brush the outside shell of the shrimp with oil and grill over high heat. This takes about 2 -3 minutes per side depending on the size of the shrimp.

Toss the salad with the farro, goat cheese and dressing. Plate the salad and add the shrimp on the side. Garnish with sliced tomatoes if desired.

Enjoy!

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Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

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