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Kale Salad with Shrimp and Potatoes with Lemon Dressing


  • 3 Lemons

  • 1/2 cup Olive Oil

  • 1 Bay Leaf

  • 1 Garlic Clove

  • 1 tsp Honey

  • Pepper

  • Salt

  • 1 Russet Potato (peeled and cubed)

  • 1 lb raw Shrimp (peeled & deveined)

  • 4 cups Kale (chopped)

  • 1 pint Cherry Tomatoes (halved)

  • 2 Cucumbers (thinly sliced)

  • 1/2 Red Onion (thinly sliced)

  • 1/3 cup Kalamata Olives

  • 1/2 cup Fetta Cheese


  1. Make dressing: Squeeze 1/3 cup of juice from Lemon(s) and pour into a blender or food processor. Add Olive Oil, Bay Leaf, Garlic, Honey, Salt, and Pepper. Blend until smooth.

  2. Add a boiler basket to a saucepan with 1 inch of water; spray basket with cooking spray. Bring water to a boil.

  3. Add Potato and cover and steam for 8 minutes.

  4. Add Shrimp and remove from the heat and cover. Let the trapped heat and steam cook the shrimp for 1 minute.

  5. Mix the Kale and Dressing in a large bowl. Add Tomatoes, Cucumbers, Onion, and Olives and toss well to coat well. Top with Shrimp and Potatoes then sprinkle with Feta.

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