Kale Salad with Grilled Shrimp

11 15 444
Ingredients Minutes Calories
Prep Cook Servings
10 min 5 min 3
Kale Salad with Grilled Shrimp
Health Highlights


16 large Shrimp, raw
1 tsp Extra virgin olive oil
1 dash Salt and pepper (to taste)
1/3 cup Extra virgin olive oil (for dressing)
2 tbsp Balsamic vinegar (for dressing)
1 tbsp Honey (for dressing)
1 cup Fig, raw
1/3 cup Red onion (thinly sliced)
2 cup Grape tomatoes (halved)
4 cup Kale (chopped)
4 tbsp Parmesan cheese, grated, low fat


  1. Toss shrimp in oil and season with salt and pepper.
  2. Over med-high heat grill shrimp for 2-3 minutes per side - set aside.
  3. To make the dressing:
    • Combine: oil, balsamic, honey, salt, and pepper into a jar and shake vigorously.
  4. Chop kale into ribbons, halve grape tomatoes, quarter figs, and slice red onion thinly.
  5. Combine vegetables into a large bowl and drizzle dressing over top and mix.
  6. Add shrimp and sprinkle/grate parmesan over the salad.


 Nutrition Highlights

  • Kale It is abundant in calcium and vitamin A and C, which are powerful antioxidants and important for immunity!

Nutrition Facts

Per Portion

Calories 444
Calories from fat 268
Calories from saturated fat 44
Total Fat 29.7 g
Saturated Fat 4.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 19.4 g
Cholesterol 68 mg
Sodium 260 mg
Potassium 959 mg
Total Carbohydrate 35 g
Dietary Fiber 8.8 g
Sugars 25.0 g
Protein 13.6 g

Dietary servings

Per Portion

Fruit 0.8
Meat 0.4
Milk Alternative 0.2
Vegetables 3.0

Energy sources


Meal Type(s)