Shrimpies and Superfoods!

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Spring time has actually started showing its face here in Texas now. Rainy days and nights, little bit of thunder. It’s quite nice. :)
I have a salad for you today, my fellow readers… And it fits the summer salad category more, but its Texas and the weather is so bipolar that, well you can eat it whenever ;)

So this is a superfood salad I assume that is what you would refer to it as.  Kale, Swiss Chard, pecans, purple onions, dried blueberries and green apples.  Deliciousness in a bowl. Yes. Paired with a light vinaigrette. Winning!   So onwards with this awesomeness! I really do like Kale… in fact, its slightly bitter taste is growing on me. I like how at first its kind of sweet then goes bitter and when you pair it with sweet toppings it tastes wonderful and balanced. Yay! As I was making this I also thought that it needed some meat, so I added some little shrimpies to the mix :) Yes, I said shrimpies.. because I’m cool like that.. ;)

The wagon pictured below was just so cool I couldn’t resist sharing it with you guys :)

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This wagon is so awesome, I couldn't resist not sharing it with you guys!

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Recipe time! Needs a cool name.

Delightful Kale Salad

Serves 6-8

1 bunch Kale, chopped

1 bunch Swiss Chard, chopped

1/2 purple onion, thinly sliced

1 granny smith apple, thinly sliced

1 c pecans

1/4 c dried blueberries (or other dried fruit you like)

2 T organic unfiltered apple cider vinegar

2 T brown sugar

1/2 t salt

1 t black pepper

5-6 T olive oil (or walnut oil)

 

Method:

Chop, rinse and dry your Kale and Chard.  Prep all of your other ingredients.

Make the vinaigrette. Mix the vinegar and brown sugar together. Whisk to dissolve the sugar a bit, add salt and pepper whisk again. Then drizzle in the oil as you create and emulsified dressing! Congratulations you just made a simple yet elegant salad. :)

If you chose to add shrimp like I did here is what I did :)

Shrimpies: 

2 lbs shrimp peeled and deveined.

2 t smoked paprika

2 lemons, juiced

2 limes, juiced

Salt and Pepper to taste

1 T coconut oil

Method:

After your little shrimpies are prepped and ready to go. Mix them with the paprika, lime and lemon juices, salt and pepper. Let it mellow together for a bit as you toss your salad all up.

Heat your pan add the oil and then saute those bad boys up. Top your salad with them and enjoy!

 

I hope you enjoyed this salad recipe and as always let me know if you added or changed this recipe in any way. Get creative! Make it your own! :)

-April

 

 

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