Shrimp & Kale Salad

Ingredients

• 4 dozen cocktail shrimp (peeled and deveined)
• 1 package Kale Chopped Salad Kit
• 1 avocado
• 4 red radishes
• 1 cup fried onions
• 8 tablespoons Bolthouse Farms Vinaigrette Dressing – Classic Balsamic 

Directions

Divide the package of Kale Salad into equal portions, 2 cups of salad per plate. You may include the toppings from the salad kit, but not the dressing.

Top each plate with twelve (12) cocktail shrimp, chilled.

Quarter the avocado and add 1/4 to each plate.

Slice each radish on add to salad plates.

Sprinkle each salad with 1/4 cup of friend onions.

Drizzle 2 tablespoons of Bolthouse Farms dressing on top of each salad, and serve.

Macro Information

One (1) serving equals approx 2 cups of salad mix topped with 12 shrimp and portioned toppings. Recipe makes 4 servings.

256 calories per serving

16 grams of protein; 16 grams of fat; 17 carbs