It's no secret that I spend most of my Friday nights at Canteen in the summer (see last year's post here). I have recently been loving their Baby Kale & Quinoa salad. Like anything I love, I try to make my own version. I changed it up a bit by adding sautéed shrimp and replacing the tahini dressing with my own lemon infused greek yogurt dressing. It's light, healthy and yet still filling which makes it another wonderful summer salad. The detailed recipe is at the end of the post!
//recipe//
4 cups of baby kale
1/2 cup of half-sliced grape tomatoes
4-5 thinly sliced radishes
3/4 cup of cooked quinoa
1 cup of sautéed shrimp
red onion is optional
2 tbsp of sunflower seeds
dressing: 2tbsp of nonfat plain greek yogurt (I use fagé), a dash of EVOO, and juice from 1 lemon.
While the quinoa is cooking, slice grape tomatoes (halves) and radishes (thinly). Wash baby kale and place peeled, de-veined shrimp in sauté pan with evoo. Mix kale, quinoa, tomatoes, radishes, sunflower seeds in a medium salad bowl. After cooking shrimp 3-4 minutes on each side at a medium-high heat, add to bowl. Dress, mix well, and serve!