Grilled Kale Salad with Ginger-Soy Dressing
This Grilled Shrimp Salad with Garlic-Lemon Vinaigrette is a healthy and flavorful meal that comes together in no time.
Equipment
Ingredients
- 1 lb. shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon dijon mustard
- 2 cups mixed salad greens
- salt and pepper to taste
- 1 tablespoons soy
- 1 teaspoon grated ginger
Instructions
- Preheat your grill to medium-high heat.
- In a medium bowl, combine the Kale with the oil , garlic salt and pepper
- Place the kale on the preheated grill and cook for 2-3 minutes per side,
- Meanwhile, in a small bowl, whisk together the lemon juice, dijon mustard, joy and ginger and a pinch of salt and pepper. Slowly whisk in the remaining olive oil until the dressing is emulsified.
- In a large bowl, combine the salad greens, and kale
- To the salad and drizzle with the garlic-lemon vinaigrette. Serve immediately.