FAB RECIPE: RAW KALE SALAD

eating fabulously, christopher stewart, raw kale salad
Photo by Nora K. 
Lately I've been on the kale craze like everyone else...but Ive been eating my kale differently. I like kale a variety of ways, but completely raw was never one of those ways. I  sauté it for a quick side dish or I add it to my smoothies, but to just eat leaves of fresh raw kale has never been my thing until recently. Salad was the entree for dinner this week and I love salad. I didnt want the regular field greens for my salad. I was really craving something different. I had all of the other ingredients I love such as white shrimp, corn and avocado, so all I needed was to find some new salad greens. I turned to my fresh kale supply. I added all my selected ingredients, tossed my salad in olive oil, salt and pepper and voila! A quick and easy fab salad! 

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 ) 
sea salt 
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. 

© EATING FABULOUSLY

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