Description
A spicy-sweet take on a classic Caesar, this salad features blackened shrimp glazed with hot honey, layered over kale, avocado, and roasted corn, and drizzled with a creamy tahini Caesar dressing.
Ingredients
Units
Scale
- 1 lb large shrimp, peeled and deveined
- 1 tbsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/4 tsp salt
- 2 tbsp butter
- 3 tbsp honey
- 5 cups kale, chopped
- 1 avocado, sliced
- 1 cup roasted corn
- Dressing:
- 2 tbsp tahini
- 1 tbsp Dijon mustard
- 2 tsp anchovy paste
- 2 cloves garlic
- 1/4 cup grated Parmesan
- 3 tbsp lemon juice
- 3 tbsp fresh parsley
- 1/4 cup olive oil
Instructions
- Blend all dressing ingredients until smooth. Adjust seasoning as needed.
- Mix shrimp with spices: paprika, garlic powder, onion powder, cayenne, black pepper, thyme, oregano, and salt.
- In a skillet, melt butter and mix in honey. Add shrimp and cook 2-3 minutes per side until blackened and coated in glaze.
- Massage kale with a bit of the dressing until tender.
- Assemble the salad with kale, avocado, corn, and shrimp on top.
- Drizzle with dressing and top with extra Parmesan if desired.
Notes
- Massaging kale helps reduce bitterness and improves texture.
- Do not overcook shrimp to maintain juiciness.
- Roasted corn can be fresh, frozen, or canned (drained).
- Adjust spice level by reducing cayenne pepper.
- Serve immediately for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 440
- Sugar: 11g
- Sodium: 640mg
- Fat: 27g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 190mg