Here's a recipe for a low-carb shrimp and kale salad with apple cider vinaigrette, along with the cooking time and serving size information:
Cook time: 15 minutes
Serving size: 4
Ingredients:
For the salad:
1 lb cooked shrimp, peeled and deveined
4 cups chopped kale
1/4 cup chopped walnuts
1/4 cup crumbled blue cheese
1/4 cup dried cranberries
For the apple cider vinaigrette:
1/4 cup olive oil
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp honey (optional)
Salt and pepper to taste
Instructions:
In a large mixing bowl, combine the cooked shrimp, chopped kale, chopped walnuts, crumbled blue cheese, and dried cranberries.
In a separate mixing bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and pepper until well combined.
Pour the apple cider vinaigrette over the shrimp and kale mixture and toss until evenly coated.
Divide the salad into four bowls and serve.
This salad is low in carbs and packed with nutrients from kale, walnuts, and shrimp. The tangy apple cider vinaigrette pairs well with the sweetness of the dried cranberries and the saltiness of the blue cheese. This salad can also be customized by adding additional vegetables or substituting the shrimp for another protein source like chicken or tofu. Enjoy!