Shrimp, Kale, Cranberry & Sprouted Sunflower Seed Salad with Lemon Vinaigrette
This is an easy, low calorie and delicious salad that is full of nutrients and fiber.
Kale is a superfood and is rich in many vitamins and minerals. It aids the body in detoxification processes, can help lower cholesterol and in Chinese medicine it is used to reduce lung congestion.
Why Sprouted Sunflower Seeds? Sunflower seeds are rich in healthy fats, vitamin E and are high in antioxidants. Sprouting sunflower seeds dramatically boosts the nutritional and enzyme content making them nutrient dense and easier to digest.
4 cups finely chopped kale, stems removed
1 medium tomato, finely diced
1 cup Wild Caught Shrimp Raw, peeled and deveined
4 tbsps dried cranberries
4 tbsps raw sprouted sunflower seeds
4 tbsps lemon juice, freshly squeezed
2 tbsps extra virgin olive oil
Black pepper, to taste
1.) Place the shrimp in a boiling water and boil till they turn white and firm (about 7-8 minutes). Drain.
2.) In a large mixing bowl combine the chopped kale (make you sure chop it into bite sized pieces or it will be too coarse to eat), tomatoes, dried cranberries and sprouted sunflower seeds.
3.) To make dressing combine the oil, lemon juice and pepper in a bowl or jar and whisk or shake together.
4.) Add shrimp to salad mix and pour over dressing. Toss and serve.