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Shrimp, Lentil, Kale, Asparagus Salad with Mustard Vinaigrette

Course
Lunch
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed Prep Day!
  • 🔪 This entire dish can be made ahead! Just don’t add dressing until you’re ready to eat.
  • 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
  • 🫘 Buy pre-cooked lentils. If you buy dry, follow the cooking instructions on the package and completely cool and dry lentils before adding to the salad.
  • 🍤 Cook extra shrimp when you're making dinner 2 and refrigerate to easily add cold to this lunch. Then skip step 1 in this recipe.
  • 🌶  Use any spices you already have on hand for the shrimp, or a pre-mixed spice blend you love.
  • 🥗 This salad is also great vegetarian style, so feel free to skip the shrimp!

Optional Dressing:

Mustard Vinaigrette

Ingredients:

Shrimp

  • 1/2 tbsp chili powder
  • 1/2 tbsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp oregano dried
  • 1/2 tsp garlic powder
  • 1 tsp brown sugar or white sugar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 lb shrimp uncooked, peeled
  • 1 tbsp olive oil

Salad

  • 1 large bunch Lacinato or Tuscan kale (about 10 oz.)
  • 1 bunch asparagus
  • ½ cup raw or salted almonds or peanuts
  • 3 green onion stalks
  • 15 oz of pre-cooked lentils
  • 5 oz. feta
  • 1 cup Castelvetrano olives or other favorite type of olives
  • ½ tsp. crushed red pepper flakes (optional)

Directions:

  1. 🔪 Shrimp
    1. Marinate Shrimp Combine the chili powder, paprika, cumin, oregano, garlic powder, brown sugar, salt, and pepper in a bowl. Dump the mixture over the shrimp and mix well. Set aside to marinate for 30 minutes.
    2. Cook Shrimp Heat the olive oil in a skillet over medium-high. Arrange the shrimp in a single layer and cook for 2-3 minutes without moving. Flip and cook for another 2-3 minutes without moving. Once both sides are blackened and the shrimp is fully pink, immediately remove from the heat and serve.
  2. 🔪 Blanch Asparagus
    1. Fill a medium pot half way up with water and set over high heat to boil.
    2. Snap off the woody part of the asparagus and chop into 1 inch pieces.
    3. Prepare an ice bath by filling a bowl with half ice + half cold water.
    4. Add asparagus to boiling water until they turn bright green, about 1 minute.
    5. With a slotted spoon, scoop cooked asparagus into the ice bath. Let the asparagus completely cool before removing onto a paper towel to dry.
  3. 🔪 Salad Prep
    1. Strip leaves off stems from kale. Chiffonade the kale leaves (example) and throw in a large mixing bowl.
    2. Trim 3 scallions; thinly slice green and white parts and add to the bowl with the kale.
    3. Halve, or quarter olives depending on how big they are.
    4. Drain and dry lentils (if in water or oil) between two paper towels.
    5. Coarsely chop ½ cup raw almonds; set aside in an airtight container.
  4. 🔪 Combine Salad
    1. Add the following to the bowl with the kale and onions: lentils, asparagus, olives, feta, and crushed red pepper flakes. Stir to mix. Put the mixture in the fridge until ready to serve.
  5. Serve Toss with Mustard Vinaigrette or your favorite dressing, top with shrimp and chopped almonds or peanuts, and enjoy!