Garlic Kale Salad topped with garlicky shrimp cooked in Sauvignon Blanc and served with buttery avocado is the perfect summer meal.
Course Main Course, Salad
Cuisine American
Keyword Garlic Kale Salad
Prep Time 15minutes
Cook Time 15minutes
Total Time 30minutes
Servings 4servings
Calories 477kcal
Author Catalina Castravet
Ingredients
For the shrimp:
1poundmedium-large shrimppeeled or unpeeled (we prefer ours unpeeled)
1garlic headminced (head not clove)
2tablespoonsunsalted butter
1/2cupwhite wine
1/2lemonjuice
1fresh jalapenochopped
1/2cupfresh basilchopped
1/2cupfresh parsleychopped
1/2teaspoonBadia Complete seasoning
Salt and Pepper
For the salad:
8large kale leaves
2avocadospeeled and sliced
4garlic clovesminced
1/2lemon juice
2tablespoonsolive oil
Instructions
Clean the shrimp, peel if preferred. I prefer to cook the shrimp unpeeled as it retails more flavor, and to peel during the eating process.
In a large nonstick heavy skillet over medium-low heat add the butter, when it is melted and barely starts to simmer add half of the minced garlic and Badia spices, cook for 1 minute and add the shrimp. Cook for 4-5 minutes, stirring occasionally. Add the lemon juice, chopped jalapeño and white wine, sprinkle generously with salt, pepper. Cook for 4 minutes and add the rest of the garlic, chopped basil and parsley, stir gently and continuously until the shrimp is just cooked, another 3-4 minutes.
Taste the mixture and add a little more salt if needed.
Remove the stems from the kale leaves and discard. Chop the leaves and add them to a large bowl, top with olive oil, salt, pepper, minced garlic and lemon juice. Massage well with your hands. Let the kale stand/marinate for 5-10 minutes.
Distribute the chopped kale into 2 salad bowls, top with shrimp and sliced avocado pieces.