Kale Salad with Grilled Shrimp

Kale Salad with Grilled Shrimp

Health Rating
Prep Cook Ready in Servings
10 min 5 min 15 min 3


2 tbsp Balsamic vinegar
1/3 cup Extra virgin olive oil
250 gm Fig, raw (about 1 cup)
2 cup Grape tomatoes
1 tbsp Honey
4 cup Kale
4 tbsp Parmesan cheese, grated, low fat
1/3 cup Red onion
16 large Shrimp


Toss shrimp in drizzle of oil and season with salt and pepper.

Over med-high heat grill shrimp for 2-3 minutes per side - set aside.

To make the dressing:
Combine oil, balsamic, honey, salt and pepper into jar and shake vigorously.

Chop kale into ribbons, halve grape tomatoes, quarter figs and slice red onion thinly. Combine vegetables into large bowl and drizzle dressing over top and mix.

Add shrimp and sprinkle/grate parmesan over the salad.

Nutrition Facts

Per Portion

Calories 480
Calories from fat 262
Calories from saturated fat 44
Total Fat 29.1 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 19.3 g
Cholesterol 64 mg
Sodium 232 mg
Potassium 1080 mg
Total Carbohydrate 39 g
Dietary Fiber 6.6 g
Sugars 25.2 g
Protein 15.3 g

Dietary servings

Per Portion

Fruit 0.8
Meat 0.4
Milk Alternative 0.2
Vegetables 3.2

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada