Radish adds a crisp crunch to this shrimp salad. Try it on a whole-wheat hoagie bun!
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.
Grilled Shrimp and Radish Chopped Salad
- 2 pounds shrimp raw, peeled and deveined
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper coarsely ground
- 2 tablespoons clean mayonnaise recommend Primal Kitchen Mayo
- 1/4 tablespoon orange juice
- 2 teaspoons pure honey
- 2 cups kale roughly chopped
- 3 radishes large, sliced into thin circles, (watermelon radishes are best when available)
- 1/2 cup fennel sliced into thin strips
- 1/4 cup parsley fresh, 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 halfway through. 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!
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