Asian Kale, Shrimp, and Avocado Salad

This is a “go-to” for a no-cook salad dinner. Buy cooked shrimp, crab, or smoked fish from your local fishmonger. And if you’ve never tried kale as a fresh salad green before, you’ll find a new leaf to love.

Dressing

1/2 small shallot, minced
1/4 celery rib, minced
1 Tbsp (15 mL) lime juice
1 1/2 Tbsp (22 mL) rice vinegar
1/2 Tbsp (7 mL) low-sodium soy sauce
1/2 Tbsp (7 mL) honey or maple syrup
1/2 Tbsp (7 mL) grapeseed oil
1/2 Tbsp (7 mL) dark sesame oil
1 tsp (5 mL) miso paste
1/2 tsp (2 mL) grated fresh ginger

Salad

2 bunches kale
1/2 tsp (2 mL) sea salt
1 lb (450 g) cooked shrimp, crab, or smoked fish, flaked
1 avocado, thinly sliced
1 carrot, julienned

To make dressing, place all dressing ingredients in blender and whirl to purée.

Pluck kale leaves from stems. Tear leaves into small pieces to make about 8 cups. Place in large bowl and sprinkle with salt and 2 Tbsp (30 mL) dressing. Let stand 5 minutes, then using your hands gently massage kale to work in salt and dressing. This enhances flavour and makes the texture softer and the colour brighter too.

Add seafood, avocado, and carrot. Drizzle with remaining dressing.

Serves 6.

Each serving contains: 203 calories; 19 g protein; 8 g total fat (1 g sat. fat, 0 g trans fat); 16 g carbohydrates; 5 g fibre; 486 mg sodium

source: "Fresh Summer Salads", alive #357, July 2012