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: 6 servings | Serving Size: 1/2 cup | Calories: 206 | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 245mg | Sodium: 383mg | Carbohydrates: 5g | Fiber: 1g | Sugar: 3g | Protein: 32g | SmartPoints: 4
- 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!