The purpose of all my salads is to provide all nutrients you need to overcome the day ahead of you with the best of energies possible. I always want them to be a whole meal, not just a companion on your plate; they are the main dish.
One of my favorites, Kale Shrimp Carrots. I love chickpeas and love shrimps, so why don't put them together.
Total Calories: 773 calories
40 gr Protein
73 gr Carbs
38gr Fat
637 mg Sodium
Shrimps garden salad
Ingredients
- 1 cup of cooked Kale*
- 3 slides of mozzarella cheese
- 2 strawberries
- ½ cup of cooked chickpeas**
- 1 Zucchini***
- ½ carrot
- 2 tbsp of shredded parsley
- ½ tbsp dried ginger
- 1 cup of cooked shrimp****
- Dressing:
- 1 tbsp Olive oil
- 1 tbsp Balsamic Glaze
Preparation
As this salad is very colorful, I picked a white plate and salad bowl.
- Place the Kale to form a bed where all your ingredients will rest comfortably.
- Put the middle the mozzarella cheese
- As you can see in the salads pictures, the strawberries are cut in slices, so do that first and put them around the cheese to create a base crown.
- Place the cooked shrimp gently; I'm explaining in a separate article how I cook the shrimp.
- Sparkle around the strawberries the cooked chickpeas.
- Now is the zucchini's turn to be part of the show, so make little rolls and place them on top of the cheese and surrounding the shrimp, as shown in the pictures.
- Sparkle carrots and parsley on top of the shrimp and; also add olive oil around and balsamic glaze to make it look nice.
- Salad ready to enjoy!
Let me know your comments after tasting this delicious dish.
