Lemon-Garlic Shrimp and Caramelized Onion Kale Salad

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

walnuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

Mince half of a baseball sized onion.

Heat a small non-stick pan over medium heat and add 3 to 4 tablespoons of olive oil.

When the oil begins to give off a hint of steam, add the minced onions and stir to coat them in the oil.

Add a few pinches of salt and ground black pepper to the onions and stir again.

Cook the onions for 10 to 15 minutes until they develop a deep golden brown color, stirring occasionally.

In a medium mixing bowl, add 4 to 5 tablespoons of aged balsamic vinegar, 1/2 teaspoon of whole grain mustard, a couple generous pinches of salt, and a couple generous pinches of ground black pepper.

Whisk the ingredients together and drizzle in 4 to 6 teaspoons of extra virgin olive oil while whisking to emulsify.

Remove the garlic from the pan after cooking for about 30 seconds until fragrant, then add the shrimp in batches of six, ensuring not to overcrowd the pan.

Season the shrimp with a couple pinches of salt and ground black pepper and cook for about 30 seconds until they begin to curl.

Flip the shrimp and cook for another 30 seconds on the other side, optionally searing the backs for extra flavor before removing them from the heat.

Squeeze lemon juice over the cooked shrimp and transfer them to a plate.

Add the caramelized onions to the balsamic vinaigrette and mix well.

Toss the baby kale with a small amount of the dressing, adding more as needed to coat the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens