This fresh and flavorful salad features tender shrimp, crisp kale, and a tangy Caesar dressing, all topped with shaved parmesan cheese and crunchy croutons. Perfect for a light and satisfying lunch or dinner.

Quick Info

⏱️ 40 min • 🍽️ 6 servings • ⭐ 88%

Nutrition

536 cal • 34g protein • 52g carbs • 23g fat

Tags

[Healthy] • [Easy] • [Dinner] • [Lunch] • [Pescatarian] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein]

Ingredients

• 1 large free-range egg
• 2 teaspoons Dijon mustard
• 3 anchovy fillets
• 2 cloves garlic
• 1 cup extra-virgin olive oil
• Fresh lemon juice, to taste
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 6-ounce loaf whole grain wheat bread, cut into bite-size cubes
• Olive oil, to taste
• 1 teaspoon Italian seasoning
• Pinch of kosher salt
• 1 pound (21/25 count) wild-caught shrimp, peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 12 cups mixed kale, stemmed and sliced into ribbons
• Kosher salt, to taste
• 1 avocado, pitted and thinly sliced
• ¾ cup pomegranate seeds
• ½ cup shaved Parmesan cheese

Instructions Preview

1. Make the dressing: Add the egg, Dijon must…
2. Make the croutons: In a 3-quart (3 L) mixi…
3. Heat a medium pan over medium heat. Add th…

…and 6 more steps

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Recipe by: Greg Perez, Karlee Rotoly • From: Goodful