If you’re getting tired of tuna salad, switch things up and try a grilled shrimp salad instead. It’s just as creamy and delicious, and you can eat it plain or on a sandwich. Plus, it has just as many health benefits as a tuna salad. Shrimp provides a great amount of protein. The radishes, fennel, and kale add fiber, potassium, calcium, and B vitamins, as well as a satisfying crunch. We’ve kept this recipe especially clean by replacing mayonnaise with clean mayo. This salad makes the perfect easy lunch or light dinner.
Yields: 3 servings | Serving Size: 1 1/2 cups | Calories: 411 | Total Fat: 14g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 491mg | Sodium: 765mg | Carbohydrates: 10g | Fiber: 3g | Sugar: 6g | Protein: 63g | SmartPoints: 8
- 2 pounds raw shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon Kosher salt
- 1 teaspoon course ground black pepper
- 2 tablespoons clean mayonnaise, recommend Primal Kitchen Mayo
- 1/4 tablespoons orange juice
- 2 teaspoons pure honey
- 2 cups kale, roughly chopped
- 3 large radishes, sliced into thin circles, (watermelon radishes are best when available)
- 1/2 cup fennel, sliced into thin strips
- 1/4 cup fresh parsley, chopped
- Preheat the grill to high heat. Toss the shrimp in the olive oil, salt and pepper. Place on the grill and grill until lightly charred, turning half way though. About 2 to 3 minutes per side. Shrimp will be pink and firm. Remove from grill and cool completely.
- In a small bowl whisk together the mayonnaise, orange juice, and honey. Set aside.
- Roughly chop the cooled shrimp and combine in a large mixing bowl with the kale, radish, fennel, and parsley. Add the mayonnaise sauce and toss well to coat the ingredients in the sauce. Serve and enjoy!
- Tip: This salad can be served as a sandwich on whole grain bread or roll!