Name: Orange Cumin Shrimp Salad with Kale and Tomatoes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 400 g large shrimp, peeled and deveined; 200 g kale, stems removed and torn into pieces; 150 g baby spinach; 200 g cherry tomatoes, halved; 60 ml fresh orange juice; 2 tsp ground cumin; 2 tbsp olive oil; 1 tsp sea salt; 1/2 tsp freshly ground black pepper; 2 tbsp fresh dill, chopped; 1 tbsp sesame seeds, toasted; Sliced avocado (optional); Crumbled feta cheese (optional); Chopped nuts (such as almonds or walnuts) (optional)

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Orange Cumin Shrimp Salad with Kale and Tomatoes

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Dive into a refreshing and nutritious Orange Cumin Shrimp Salad that combines the earthiness of kale and the vibrant flavors of fresh tomatoes. This dish is topped with succulent shrimp, lightly dressed in a delightful orange cumin marinade, and garnished with fresh dill and a sprinkle of sesame seeds for an added crunch. It’s not only a feast for the eyes but also a satisfying boost for breastfeeding mothers, providing essential nutrients. Feel free to mix it up with your favorite greens or add seasonal veggies to make it uniquely yours!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4

Course: Milk-Boosting Food Breastfeedi

Cuisine: American

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

400 g large shrimp, peeled and deveined
200 g kale, stems removed and torn into pieces
150 g baby spinach
200 g cherry tomatoes, halved
60 ml fresh orange juice
2 tsp ground cumin
2 tbsp olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
2 tbsp fresh dill, chopped
1 tbsp sesame seeds, toasted
Sliced avocado optional
Crumbled feta cheese optional
Chopped nuts (such as almonds or walnuts) optional

Equipment

Large mixing bowl
Skillet or non-stick pan
Measuring cups and spoons
Chef's knife
Cutting board

Method

In a small mixing bowl, whisk together the fresh orange juice, ground cumin, olive oil, sea salt, and black pepper to create the dressing. Set aside.
Heat a skillet over medium-high heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Remove from heat and set aside.
In a large mixing bowl, combine the kale, baby spinach, and cherry tomatoes. Gently toss with the orange cumin dressing until well coated.
Divide the salad mixture among four serving plates and top each with the cooked shrimp.
Garnish with chopped dill and a sprinkle of toasted sesame seeds before serving. Enjoy fresh!

Nutrition

Calories: 320kcalCarbohydrates: 16gProtein: 27gFat: 20gSodium: 590mgPotassium: 630mgFiber: 3gSugar: 6gVitamin A: 686IUVitamin C: 47mgCalcium: 182mgIron: 2.7mg

Notes

For a lighter dressing, you can substitute Greek yogurt for olive oil, or skip the oil altogether!
Add any seasonal vegetables you adore; bell peppers or radish slices work beautifully.
If you have leftovers, store them in the refrigerator in an airtight container for up to 2 days. The shrimp will remain tasty, but consume it quickly to enjoy the freshness!
Feel confident in playing with flavors—experiment by adding spices like paprika or chili flakes to spice things up!

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Orange Cumin Shrimp Salad with Kale and Tomatoes