Summer Shrimp and Kale Salad

July 9, 2019

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Photography by James Tran

Healthy meal ideas from the fire house

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Jeri Miuccio of the San Diego Fire-Rescue Station 40 in Rancho Peñasquitos adapted this recipe from Adriana Perez (SDFD) using hearty kale, sweet strawberries, and tender grilled shrimp to fuel herself and her fellow firefighters.

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Ingredients

SERVES 6

1 bunch kale
3 tablespoons extra-virgin olive oil, divided
1 teaspoon apple cider vinegar
Salt and pepper to taste
1 tablespoon raw honey
1 pound wild-caught shrimp, peeled and deveined
3 large lemons, juiced
1 pound fresh strawberries, stems removed and sliced
5 mandarin oranges, peeled and sliced
2 large avocados, pitted and diced
¼ cup raw sunflower seeds
¼ cup raw slivered almonds
¼ cup raw pepitas
¼ cup raw pepitas
4 skewers

Instructions

Prepare kale ahead of time by cleaning and chopping it, then place it in a large bowl with 2 tablespoons olive oil, and the vinegar, salt, pepper, and honey. Massage dressing into kale with hands until well incorporated; refrigerate for a few hours to marinate.
Make the shrimp: Brush shrimp with remaining olive oil, salt, and pepper; skewer and grill over medium heat until cooked through, about 3 to 5 minutes each side.
To serve, place shrimp on kale salad and top with remaining ingredients.