Shrimp and Kale Salad with Rice Couscous

By BClover

This uses Lundberg Brown Rice Couscous, a gluten free alternative to the regular stuff. If unavailable, use quinoa instead. This recipe has a few steps and may seem complicated on sight, but it is actually a very quick meal, especially if you use packaged salad mix and already have your vinaigrette prepared in a jar. We usually do this on weeknights, and it's something my family adores. Feel free to substitute walnuts or pumpkin seeds for almonds, raisins for cranberries, or simply add your own favorites. This recipe will serve about three people.

Ingredients

• 1 1# 1# baby shrimp (US origin), rinsed and drained
• 1 1 1 head red or green leaf lettuce, washed and dried, or 1 package organic baby greens
• 1 1 1 bunch green kale, washed with stems removed, torn into pieces
• 2 2 2 Tbsp Coconut Aminos (or tamari if not avoiding soy)
• 1 1 1 tsp toasted sesame oil
• 1 1/2 1 1/2 1/2 cups cooked brown rice couscous (Lundberg brand)
• 1/2 1/2 1/2 ripe large avocado, chopped
• Dried cranberries
• Toasted, slivered almonds
• 1/3 1/3 1/3 cup homemade vinaigrette (see recipe below)
• to and Pepper to taste

Details

Adapted from eliminationdietrd.com

Preparation

Step 1

Cook the Lundberg brown rice couscous per package instructions (about 10 minutes). Meanwhile, steam kale on high heat for about 5-7 minutes, until tender. Place in a bowl and toss with sesame oil and Coconut Aminos (or tamari). Set aside. In a large bowl, toss the salad greens with about 1/3 cup of vinaigrette. On large plates, place the salad greens and then place the couscous, shrimp, kale, chopped avocado, cranberries, and almonds in piles over the salad. Salt/pepper to taste. Mix together or simply sample each ingredient one at a time.