Loading...
Protein-packed Kale Caesar with grilled shrimp. A fresh, tangy, iron-boosting salad that's truly satisfying!
A modern twist on a classic Caesar! Hearty kale stands up to a creamy, tangy homemade Caesar dressing, topped with perfectly grilled shrimp and crunchy croutons. A satisfying and healthy meal in one bowl.
Serving size: 1 serving
A simple yet elegant vegetarian dinner featuring a warm, chewy flatbread topped with fresh herbs and melted mozzarella, served alongside a vibrant heirloom tomato salad with a light vinaigrette.
Fiber-rich California veggie sandwich on wheat – a quick to make, gut-friendly lunch option.
Fiber-rich farro salad with roasted veggies & feta – a gut-friendly, perfectly seasoned lunch!
Quick to make rice cakes with almond butter & banana – an energy-giving, kid-approved snack!
Protein-packed Southwest chicken salad with tangy chipotle ranch – an energy-giving, flavorful lunch!
Protein-packed grilled shrimp with tangy pineapple salsa & fiber-rich quinoa. An aromatic, energy-giving dinner!
Protein-packed Kale Caesar with grilled shrimp. A fresh, tangy, iron-boosting salad that's truly satisfying!
This california dish is perfect for lunch. With 680.84 calories and 49.92g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Kale: Wash and thoroughly dry the kale leaves. Remove the tough center ribs and chop or tear the leaves into bite-sized pieces. Place in a large salad bowl.
Make the Caesar Dressing: On a cutting board, finely mince the garlic cloves and anchovy fillets. Use the flat side of your knife to press and mash them together into a smooth paste. In a medium bowl, whisk the egg yolk, lemon juice, Dijon mustard, and the garlic-anchovy paste until combined. While whisking vigorously and continuously, add the 1/2 cup of extra virgin olive oil in a very thin, slow stream until the dressing is creamy and emulsified. Stir in 1/4 cup of finely grated Parmesan cheese, 1/4 tsp salt, and 1/4 tsp black pepper. Taste and adjust seasoning if needed.
Cook the Shrimp: Pat the peeled shrimp completely dry with paper towels. In a separate bowl, toss the shrimp with 2 tbsp olive oil, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Heat a grill pan or large skillet over medium-high heat. Arrange the shrimp in a single layer and cook for 2-3 minutes per side, until they are pink, opaque, and form a 'C' shape. Be careful not to overcrowd the pan; cook in batches if necessary. Remove from heat.
Assemble the Salad: Pour about three-quarters of the dressing over the chopped kale. Using clean hands, massage the dressing into the kale leaves for 1-2 minutes. This crucial step softens the kale and reduces its bitterness. Add the croutons, 1/2 cup of shaved Parmesan, and the warm grilled shrimp to the bowl.
Serve: Toss gently to combine all ingredients. Drizzle with the remaining dressing if desired. Divide the salad among four plates, top with an extra crack of black pepper, and serve immediately.
