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.

Lemony Shrimp, Kale & Potato Salad
Photo: Leigh Beisch


  • 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

  • cup pitted Kalamata olives

  • ½ cup crumbled feta cheese


  1. 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.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

522 Calories
37g Fat
21g Carbs
28g Protein
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.

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