Popular Conditions & Diets
Ingredients
15
Serves
2
Recipe by Fran Allen
Ingredients
15
Serves
2
Quick Meal
Lunch
3 Tbsp
Extra-Virgin Olive Oil
1 Tbsp
Red Wine Vinegar
2 tsp
Dijon Mustard
1 tsp
Honey
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
3 cups
Kale
washed and chopped
1/4 cup
Red Onion
minced
1/2 cup
Roasted Red Peppers
chopped
2 cups
Shrimp
cooked and peeled
396 g
Butter Beans
(14oz can) rinsed and drained
1/4 cup
Feta Cheese
(optional)
2 Tbsp
Fresh Parsley
chopped
2 Tbsp
Chives
chopped
1 tsp
Chili Flakes
optional
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.
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
