Foodie Crush · by Heidi Larsen★ 5.0 (10)
Kale and Quinoa Salad with Shrimp
NUTRITION · PER SERVING35M COOK
CAL 20%·PRO 41%
CARBS 41G40% OF CAL
8G FIBER25G OTHER8G TOTAL SUGAR
FAT 20G44% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A nutrient-dense salad of hearty kale and quinoa topped with roasted garlic shrimp, almonds, and berries. Bright, fresh, and satisfying as a light lunch or dinner.
mainmediterraneansaladshellfish🍪 sheet pan🥄 saucepandairy freegluten free
View the full recipe on Foodie Crush →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa
- 8 ounces kale (, about 4 cups trimmed, stems removed, and thinly sliced)
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey (, plus more more to taste)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup blueberries
- 1/2 cup shredded carrot
- 1/4 cup sliced almonds
- 12 cooked shrimp (, such as baked garlic shrimp)
At a glance
PER SERVING · TIME 35M
CAL 20%·PRO 41%
CARBS 41G40% OF CAL
8G FIBER25G OTHER8G TOTAL SUGAR
FAT 20G44% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 313mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 207mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 313MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.