• 4servings
  • 95minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B6, B9, C, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound boiled shrimp, diced

  2. 1/2 teaspoon salt

  3. 1/4 teaspoon plus a pinch cayenne pepper

  4. 1/2 cup finely chopped celery

  5. 1/2 cup mayonnaise, preferably homemade

  6. 2 tablespoons finely chopped green onions

  7. 1 tablespoon chopped parsley leaves

  8. 2 teaspoons lemon juice

  9. 1 tablespoon extra-virgin olive oil

  10. Pinch red pepper flakes

  11. 2 cups chopped kale

  12. Splash water

  13. 1 ripe avocado, peeled, seed removed and quartered

  14. Essence, recipe follows for garnish

Instructions Jump to Ingredients ↑

  1. Combine the shrimp, 1/4 teaspoon of the salt, a pinch of the cayenne pepper , and celery in a bowl and toss to combine. In the bowl of a food processor combine the mayonnaise, remaining salt and cayenne, green onions , parsley, and lemon juice and blend until smooth. Add half of the mayonnaise mixture to the shrimp mixture and toss to combine. Refrigerate for 1 hour. Place remaining mayonnaise mixture in a small bowl and refrigerate until ready to serve.

  2. In a skillet, heat 1 tablespoon extra-virgin olive oil. Add the red pepper flakes and cook for 1 minute. Add the kale and the water and cook until the kale is slightly wilted, about 2 to 3 minutes.

  3. Place some kale on a plate. Using a sharp paring knife, cut each avocado quarter into thin strips lengthwise and arrange each quarter in a fanned-out fashion on a salad plate. Spoon 1/4 of the shrimp salad onto the center of each plate and drizzle with some of the remaining dressing . (If the dressing is too thick to drizzle, thin with a few drops of water or milk to desired consistency.) Sprinkle each salad with a pinch of Essence


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