Lemon Kale Caesar Salad with Shrimp
Dressing Ingredients:
2 tbsp of mayo
1 tsp of Dijon mustard
2 cloves of garlic; grated
Juice of 1 lemon
1/3 cup of grated parmesan cheese
1/2 tsp of black pepper
1/3 cup of olive oil
Salad Ingredients:
1 bunch of curly kale; de-stemmed and chopped finely
Zest of 1 lemon
2 - 3 large slices of sourdough bread; cut into very small cubes
2 tbsp of olive oil; separated
1/3 cup of grated parmesan cheese
2 tbsp of hemp hearts
Shrimp Ingredients:
1 lb of fresh shrimp; peeled, deveined and with the tails off
1 tbsp of olive oil
2 tbsp of Cajun or Caribbean seasoning of your choice
2 tbsp of butter
First let’s prep the croutons by preheating your oven to 375F and lining a baking tray with tin foil. Add your sourdough cubes and 1 tbsp of olive oil. Toss it all together and bake for about 10 minutes or until the bread is just starting to crisp up. Pull them out and set that aside.
Next, in a bowl, add in your shrimp, olive oil and seasoning and set it aside for later.
Make the salad dressing by combining all the dressing ingredients in either a blender, food processor, or my preferred method, in a bowl with an immersion blender and set that dressing aside.
In a large bowl, add in your kale, lemon zest, and 1 tbsp of olive oil and gently massage it all together.
Heat up a stainless steel pan or cast iron skillet with your 2 tbsp of butter and let that get really hot. Add in your shrimp (I had to do two batches to not crowd the pan) and cook for about 2 minutes on each side. You want the shrimp to be fully cooked through and have a bit of a crust but not be tough. Remove the shrimp from the heat and set aside on a plate.
Now it is time to put everything together! Add your cooled croutons, grated parm, and hemp hearts into your kale and top with dressing. I always go light on the dressing and toss, before adding more dressing. You can always add more!!
When your salad is dressed to your liking, serve it up into bowls and top with your shrimp.
