Kale Caesar salad with grilled shrimp
3
Points®
Total Time
20 min
Prep
15 min
Cook
5 min
Serves
4
Difficulty
Easy
While Caesar dressing is often paired with mild romaine, we love how its bold flavor stands up to kale and garlicky grilled shrimp. If you’re an anchovy rookie, don’t be intimidated—and don’t omit the tiny fish from the dressing. Once incorporated, they lend critical umami depth. Allow the dressed kale to sit for 20 minutes for a mellower texture and taste.
Ingredients
Cooking spray
4 spray(s)
Uncooked shrimp
1½ pound(s), large, peeled and deveined
Lemon zest
1 tsp, grated
Garlic
1 clove(s), crushed with a garlic press, divided
Table salt
¼ tsp, divided
Uncooked anchovies
2 item(s), rinsed and well mashed; or 1 tsp anchovy paste
Fresh lemon juice
2 Tbsp
Plain fat free Greek yogurt
2 Tbsp
Reduced calorie mayonnaise
2 Tbsp
Olive oil
2 tsp
Dijon mustard
½ tsp
Black pepper
⅛ tsp
Grated Parmesan cheese
¼ cup(s)
Kale
¾ pound(s), (1 bunch) stems and tough ribs removed, leaves thinly sliced
Parmesan cheese
½ oz, shaved with vegetable peeler
