A weeknight healthy salad for you, serve it as a main course or as a side, our spicy barbecue marinade (KANDOO) makes it super easy to make this salad.
1 lb raw, peeled, and deveined shrimp (25-30 count)
6 cups Kale, chopped
2 mangoes, peeled and chopped in 1-inch cubes
2 tomatoes, juice drained, and chopped in 1-inch cubes
1 cup cashew nuts, preferably roasted
1 cup red onion, chopped in 1-inch cubes
1 Tablespoon mustard
1/4 cup good quality olive oil
1/4 cup lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Prepare the vegetables and the vinaigrette. Set aside.
In a medium-size mixing bowl, add the shrimp pieces and pat-dry with a paper towel.
Add the marinade and massage the shrimp pieces so that the marinade is applied on all the pieces. Set aside.
Heat a griddle or a grill pan, and when the pan is hot, spray some oil and cook half of the shrimp pieces (2 minutes on each side), and then cook the remaining half. Use the oil spray as required.
Mix the vinaigrette with the kale salad in a large mixing bowl. Divide it in 4 equal portions and place the salad in 4 salad serving bowls.
Divide the shrimp, cashew nuts, mangoes, onion, and tomatoes in 4 equal portions and garnish the salad in each of the serving bowls. Serve.