Kale and Grilled Shrimp Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 2
Ingredients
4 cups fresh kale, torn into bite-sized pieces
1 pound shrimp, peeled and deveined
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon garlic powder
Salt and pepper to taste
1/4 cup diced cucumber
1/4 cup cherry tomatoes, halved
2 tablespoons feta cheese (optional)
Fresh lemon wedges for serving 
Instructions
1. Preheat a grill or grill pan over medium-high heat.
2. In a bowl, combine the shrimp with one tablespoon of olive oil, garlic powder, salt, and pepper. Toss to coat the shrimp evenly.
3. Once the grill is hot, add the shrimp and grill for about 2-3 minutes on each side, or until they turn pink and opaque. Remove from heat and set aside.
4. In a large salad bowl, add the torn kale. Drizzle with the remaining tablespoon of olive oil and lemon juice. Toss to combine, making sure the kale is well-coated.
5. Add the diced cucumber and halved cherry tomatoes to the kale. Toss gently to mix.
6. Top the salad with the grilled shrimp. If desired, sprinkle feta cheese over the salad for added flavor.
7. Serve immediately with fresh lemon wedges on the side.
This salad is refreshing, packed with protein, and low in carbs, making it an ideal option for a diabetic-friendly lunch. Enjoy your meal!
