|Photo by Nora K.|
Using all fresh ingredients and great olive oil, I dont miss the need to have salad dressing. Sea salt and fresh cracked black pepper brighten the salad, and you can add or take away any ingredients you like!
Raw Kale Salad with Shrimp and Avocado
handful of fresh raw kale, cleaned and dried
1/2 ripe avocado
1 pint cherry tomatoes, rinsed
1/2 red onion, medium diced
1 red pepper, cleaned seeded and diced
1/2 english cucumber, sliced
2, 5-minute eggs
1/2 lb. large white shrimp, peeled and deveined
** 2 ears of fresh corn, peeled and silk removed
shaved parmesan (optional)
dried cranberries (optional)
Greek olive oil (your preference )
cracked black pepper
In a medium pot bring water to a boil. Add raw peeled and deveined shrimp, cover with a lid and turn off flame. Leave the shrimp in the water just until shrimp turns pink. When shrimp is completely pink, drain off water and set shrimp aside. If charring corn, rub a spoonful of canola oil all over corn, and place corn over a medium flame. Corn will begin to pop and sizzle. Turn on all sides until corn is charred, about 5-6 minutes. Once corn is cooled, with a sharp knife, slice charred corn off the cob in a downward motion and set aside. In a large bowl, combine all ingredients and toss with olive oil, sea salt and cracked black pepper, according to your taste. Top salad with shaved parmesan and 5 minute eggs.
** Corn can me made anyway you prefer whether charred, or boiled. Frozen corn can also be used, just defrost and blanch quickly in hot water.