Healthy Recipes Healthy Salad Recipes Healthy Potato Salad Recipes Lemony Shrimp, Kale & Potato Salad Hearty kale and potatoes put a seasonal spin on a Greek-style salad featuring feta, olives and cherry tomatoes. Russet potatoes absorb flavor like a sponge, making them a great choice for salads with flavorful vinaigrettes like this one. By Selma Morrow Published on January 3, 2022 Print Share Share Tweet Pin Email Photo: Leigh Beisch Servings: 4 Nutrition Profile: Egg Free Gluten-Free High-Protein Low-Calorie Nut-Free Soy-Free Jump to Nutrition Facts Ingredients 3 large lemons, divided ½ cup extra-virgin olive oil 1 bay leaf, stem removed 1 large clove garlic, peeled 1 teaspoon honey ½ teaspoon ground pepper ¼ teaspoon kosher salt 1 medium russet potato, peeled and cut into 1/4-inch-thick slices 1 pound raw shrimp (21-15 count), peeled and deveined 4 cups coarsely chopped stemmed curly kale 1 pint large cherry tomatoes, halved 3 small Persian cucumbers, sliced ½ cup thinly sliced red onion ⅓ cup pitted Kalamata olives ½ cup crumbled feta cheese Directions Cut 1 lemon into 8 wedges and set aside. Cut peel and pith from the remaining 2 lemons. Working over a measuring cup, cut between the membranes and flesh to release the segments, letting them fall into the cup. Press on the segments; if you have less than 1/3 cup juice and fruit, squeeze 1 or more of the reserved wedges to make 1/3 cup. Transfer the segments and juice to a blender. Add oil, bay leaf, garlic, honey, pepper and salt; blend until very smooth. Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Coat the basket with cooking spray. Add potato slices, cover and steam until tender, about 8 minutes. Add shrimp and remove from heat. Cover and let the shrimp cook in the residual heat until they turn pink, about 1 minute. Toss kale with the dressing in a large bowl. Massage the kale until the volume is reduced by half. Add tomatoes, cucumbers, onion and olives; toss to coat. Top with the shrimp, potatoes and feta. Serve with the lemon wedges. To make ahead: Refrigerate dressing (Step 1) for up to 2 days. Print Nutrition Facts (per serving) 522 Calories 37g Fat 21g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 522 % Daily Value * Total Carbohydrate 21g 8% Dietary Fiber 4g 14% Total Sugars 7g Added Sugars 1g 2% Protein 28g 56% Total Fat 37g 47% Saturated Fat 7g 35% Cholesterol 199mg 66% Sodium 675mg 29% Potassium 933mg 20% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved