Chili Shrimp & Kale Salad with Tahini Dressing
This salad dish is so quick to put together, you can have a weeks worth of healthy lunches prepped in 10 minutes. Shrimp is one of our favorite lean proteins as it cooks in a matter of minutes. To make meal prep easier, we bought kale salad and broccoli slaw ready-to-serve. Having lunch prepped for the week will save you time, money and calories all week long.
Chili Shrimp & Kale Salad with Tahini Dressing
Servings: 4
Total time: 10 minutes
Ingredients:
1 head kale, washed and chopped
4 cups veggie slaw (we used Mann’s pre-packaged broccoli slaw)
20 medium sized shrimp, cleaned & peeled
1 tbsp sesame oil
2 tsp chili powder
6 tbsp whole tahini + 6 tbsp water
Juice from 1 lemon
Salt & pepper to taste
4 small 4” wheat pitas
Directions:
For the shrimp: Add shrimp to large saute with sesame oil and cook over medium heat for 2 minutes on each side. Add in chili powder and mix shrimp. Remove from pan and set shrimp aside in bowl to cool.
For the dressing: Mix tahini, water, lemon juice and a pinch of salt & pepper together in a small bowl. Stir until fully incorporated
In a salad bowl, combine 1 cup of chopped kale and 1 cup of vegetable slaw. Top with cooled shrimp and drizzle tahini dressing on top.
Serve salad with wheat pita.
Nutritional Information (per serving):
358 calories, 26g protein, 28g carb, 13g fat
Recipe Creator: NYNG nutritionist Stefanie Mendez