Marinated Shrimp and Bean Salad

1

In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper. Taste and adjust seasoning as desired. Set aside.

2

In a large bowl, add the chopped kale and about 1 scant tablespoon of the prepared dressing. Massage the kale until it reduces to about half its volume and becomes tender.

3

Add the red onion, roasted red peppers, shrimp, beans, feta (if using), herbs, and chili flakes (if using).

4

Drizzle with the remaining dressing and toss well to coat.

5

Let the salad marinate for at least 20 minutes, or up to 2 days in the refrigerator, before serving. Enjoy!

6

Notes: Feel free to poach raw shrimp in gently simmering salted water for 2–3 minutes, or until pink and opaque. Drain and cool before adding to the salad. For convenience, use pre-cooked shrimp (such as a shrimp ring), removing shells and tails before chopping. I love roasting my own peppers over an open flame for extra depth of flavour, but jarred roasted red peppers work beautifully. To keep sodium lower, choose low-sodium beans and feta, and roast your own peppers. For dairy-free, simply omit the feta. For extra fibre and staying power, serve over quinoa or alongside sourdough.