Chopped Salad with Shrimp and Curry Dressing Recipe

Chopped salads of all kinds are always a huge hit, and this one certainly delivers as well! Packed with highly nutritious ingredients like purple kale, Napa cabbage, shrimp, avocado, and bell pepper, it's an easy way to experience what Paleo is all about and get back to the basics of your diet.

We decided to top this salad with a creamy coconut curry dressing. The dressing has a nice kick to it and adds a nice portion of healthy fats from the coconut milk.

We also found that the mango in the salad contrasts especially well with the dressing. Or course, if you're not a fan of curry spices, you can always substitute them with any other homemade dressing. This almond dressing and this spicy dressing are two great options.

Enjoy this refreshing salad outside on a warm sunny day, or have it at work by bringing some of the dressing in a separate airtight container.

Chopped Salad with Shrimp and Curry Dressing Recipe

SERVES: 4 PREP: 25 min COOK: 4 min

Ingredients

• 1 lb raw shrimp, peeled and deveined
• 1 bunch of purple kale, stems removed and chopped
• 6-8 leaves Napa cabbage, chopped
• 1 carrot, shredded
• 1 bell pepper, diced
• 1 avocado, peeled and diced
• 2 mangos, diced
• 2 green onions, thinly sliced
• 1⁄3 cup fresh cilantro, chopped
• 1 tablespoon ghee or coconut oil
• Sea salt and freshly ground black pepper

Ingredients for the coconut curry dressing

• 1 cup full-fat coconut milk
• Juice of 1 lime
• 1 1⁄2 tablespoon coconut aminos
• 1 small garlic clove, minced
• 2 teaspoon curry powder
• Pinch of cayenne pepper, or more to taste
• Sea salt to taste

Preparation

1. Whisk all of the ingredients for the dressing into a medium bowl.
2. Taste and adjust the seasoning if desired.
3. Place the dressing in the refrigerator while prepping the rest of the salad.
4. In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro.
5. Toss to mix well and set aside.
6. Heat a large skillet with the ghee or coconut oil over medium-high heat.
7. Season the shrimp with salt and pepper and add shrimp to the skillet.
8. Cook for 1.5 - 2 minutes on each side or until the shrimp is opaque in the center.
9. Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.

Chopped Salad with Shrimp and Curry Dressing Recipe

A healthy chopped salad loaded with colorful vegetables, shrimp and a creamy coconut curry dressing.

5 from 1 vote

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Prep Time 25 mins

Cook Time 4 mins

Total Time 29 mins

Course Salad

Cuisine American

Servings 4 people

Calories 400 kcal

Ingredients

  

1x2x3x

• 1 lb raw shrimp peeled and deveined
• 1 bunch of purple kale stems removed and chopped
• 6-8 leaves Napa cabbage chopped
• 1 carrot shredded
• 1 bell pepper diced
• 1 avocado peeled and diced
• 2 mangos diced
• 2 green onions thinly sliced
• 1 ⁄3 cup fresh cilantro chopped
• 1 tablespoon ghee or coconut oil
• Sea salt and freshly ground black pepper

Ingredients for the coconut curry dressing

• 1 cup full-fat coconut milk
• Juice of 1 lime
• 1 1 ⁄2 tablespoon coconut aminos
• 1 small garlic clove minced
• 2 teaspoon curry powder
• Pinch of cayenne pepper or more to taste
• Sea salt to taste

Instructions

 

• Whisk all of the ingredients for the dressing into a medium bowl.
  1 cup full-fat coconut milk, Juice of 1 lime, 1 1 ⁄2 tablespoon coconut aminos, 1 small garlic clove, 2 teaspoon curry powder, Pinch of cayenne pepper, Sea salt to taste
• Taste and adjust the seasoning if desired.
• Place the dressing in the refrigerator while prepping the rest of the salad.
• In a large salad bowl, combine the kale, cabbage, carrot, bell pepper, avocado, mango, green onion, and cilantro.
  1 bunch of purple kale, 6-8 leaves Napa cabbage, 1 carrot, 1 bell pepper, 1 avocado, 2 mangos, 2 green onions, 1 ⁄3 cup fresh cilantro
• Toss to mix well and set aside.
• Heat a large skillet with the ghee or coconut oil over medium-high heat.
  1 tablespoon ghee or coconut oil
• Season the shrimp with salt and pepper and add shrimp to the skillet.
  1 lb raw shrimp, Sea salt and freshly ground black pepper
• Cook for 1.5 – 2 minutes on each side or until the shrimp is opaque in the center.
• Place top shrimp on top of the salad, drizzle with the desired amount of dressing and serve.

Nutrition

Calories: 400kcalCarbohydrates: 29gProtein: 20gFat: 25gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 152mgSodium: 690mgPotassium: 969mgFiber: 8gSugar: 17gVitamin A: 6537IUVitamin C: 109mgCalcium: 175mgIron: 3mg

Keyword chopped, curry, shrimp

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