3 Post-Workout Meals That Lower Inflammation

Kale Caesar Salad With Grilled Shrimp

Ingredients

  • 1 large head kale, destemmed
  • 1/2 loaf day-old Ciabatta or any bread you like
  • 1 tablespoon plus 1 teaspoon olive oil
  • 1/4 teaspoon dried oregano
  • salt and pepper
  • zest of 1 lemon
  • 1/4 pound shrimp, deveined with shells and tails removed
  • 1 block Parmigiano cheese
More: How Many Calories Are in a Salad?

Egg-Free Caesar Salad Dressing

Ingredients

  • 1/4 cup grated Parmigiano cheese
  • juice of 1 lemon
  • 1 garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 3 anchovy fillets
  • 1/3 cup extra-virgin olive oil
  • salt
  • freshly ground black pepper

Wash and dry the kale, and cut into bite-sized ribbons. Cut the bread into small cubes. In a large skillet over medium heat, add 1 tablespoon olive oil. Add bread cubes and toast on one side for 3 to 4 minutes, then toss pan or stir lightly to brown cubes on other sides (this should take another 4 to 5 minutes). Sprinkle with salt, pepper and dried oregano. Remove from heat and set aside.

Combine all dressing ingredients in a blender, and blend until combined.

Put shrimp into a large bowl and drizzle with 1 teaspoon olive oil, lemon zest and a bit of salt and pepper. Toss well to coat. Skewer shrimp, and cook on an outdoor grill or indoor grill (you can also broil these in the oven; just keep a close watch on them so they don't overcook) for 3 to 4 minutes per side, or until the shrimp just turns pink. Remove from heat and allow to cool on a plate before removing from skewers.

In a large bowl, toss kale with dressing (just to coat; don't saturate the leaves). Distribute kale on plates (two for a main course, or four as an appetizer) and top with shrimp. Sprinkle with croutons. With a vegetable peeler, shave a few ribbons of cheese over each plate. Add black pepper to taste, and serve.

More: Healthy Snack: Baked Kale Chips

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About the Author

Sabrina Tillman Grotewold

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

Sabrina Tillman Grotewold is the former running editor for Active.com, and the creator of the Active Cookbook. She runs nearly every day, enjoys cooking and developing recipes, and taking her son for long walks in his stroller.

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