I have just a few more days left in my 3rd semester of grad school and I couldn't be more excited for summer break! I'm taking a study break to share this AMAZING salad I made and devoured last week. I love love love brussels sprouts, kale, and curry shrimp. And I oddly had the craving for all three of them at the same time. So, I decided to put them together in a kale salad. Check out the photos, ingredients, and this quick & easy recipe below!
Freshly washed baby kale leaves
Whole kernel corn
1/2 pound of shrimp
1. Toss salad ingredients together in large bowl
2. Rinse brussels sprouts then toss in ingredients before putting in a baking tray. Bake in the oven at 350 degrees for 10-12 mins. or until ready
3. Prepare shrimp as desired then sprinkle on ingredients. Add olive oil to the pan. Bake in the oven at 350 degrees for 25-30 mins. or until done.
4. Add brussels sprouts and shrimp into salad as desired. Add salad dressing and other toppings as desired.
Brussels sprouts fresh out of the oven, yum! I drizzle on honey once they're baked.
Seasoning the shrimp!
Shrimp fresh out of the oven, yum!
I baked the shrimp and brussels sprouts at the same time and both came out great.
I tossed in my brussels sprouts, but added my shrimp on top once my salad was in the bowl.
The finished product! I added ranch dressing and more lemon juice to mine, but I think most salad dressings would pair well with this meal. I was also full after this meal, yet felt like I had eaten a clean meal.
This was such an interesting and delicious salad! I plan to remake it soon, but using a different meat! Let me know if you try it!