Baby Kale Salad with Shrimp

Servings 4 servings
Prep Time 10 minutes


  • ¼ cup organic extra virgin olive oil
  • ¼ cup freshly squeezed lemon juice
  • 1 garlic clove minced
  • 2 tablespoons organic honey
  • ¼ teaspoon L&B Coarse French Sea Salt
  • 1 16-ounce bag frozen L&B 41-50 count Cooked Tail-Off Shrimp thawed
  • 1 cup chopped celery
  • 1 ⅓ cups chopped red bell pepper
  • 1 ⅓ cups diced cucumber
  • 1 whole avocado peeled and diced
  • 4 cups baby kale
  • 3 tablespoons chopped parsley

Special equipment: 4 1-quart Mason jars


  1. To make the dressing: add the olive oil, lemon juice, garlic, honey and salt to a small bowl and whisk to emulsify.

  2. To make the salad: in 4 1-quart Mason jars, layer the remaining ingredients in the following order, evenly distributing them between the jars: dressing, shrimp, celery, bell pepper, cucumber, avocado, kale and parsley.

  3. When you’re ready to eat, turn the jar over and shake to distribute the dressing. Serve in individual-size salad dishes.

  4. Optional: add a few raw walnuts or other nuts, chopped green olives or pickled beets.