Kale Caesar salad with grilled shrimp
6
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
1.5 pound(s)
Lemon zest
1 tsp
Garlic
1 medium clove(s)
Table salt
0.25 tsp
Uncooked anchovies
2 item(s)
Fresh lemon juice
2 Tbsp
Plain fat free Greek yogurt
2 Tbsp
Reduced calorie mayonnaise
2 Tbsp
Olive oil
2 tsp
Dijon mustard
0.5 tsp
Black pepper
0.125 tsp
Grated Parmesan cheese
0.25 cup(s)
Uncooked kale
0.75 pound(s)
Parmesan cheese
0.5 oz
Instructions
1
In a medium bowl, toss the shrimp, lemon zest, ¼ tsp of the garlic, and ⅛ tsp of the salt.
2
In a large bowl, whisk the anchovies, lemon juice, yogurt, mayonnaise, oil, mustard, black pepper, and the remaining garlic and ⅛ tsp salt. Whisk in the grated cheese. Add the kale and toss until the kale is completely coated.
3
Coat a large grill pan with cooking spray and preheat over medium-high. Arrange the shrimp in a single layer on the pan (working in batches if necessary) and grill until just opaque in the centers, 2 to 3 minutes per side.
4
Divide the salad and shrimp among 4 plates. Garnish with the shaved cheese.
5
Serving size: 1¼ cups salad, about 9 shrimp, and about 3 Parmesan shavings
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