Grilled Shrimp and Radish Chopped Salad

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This salad is a nutritious and delicious choice for lunch or dinner.

Prep Time15

Cook Time5

Total Time20

Course: Dinner, Lunch, Salad

Cuisine: American

Keyword: Gluten-Free, Low-Carb, Paleo, Quick and Easy, Seafood

Servings: people

Calories: 411kcal

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!

TIP: This salad can be served as a sandwich on whole-grain bread or roll!

SmartPoints (Freestyle): 8