Name: Tahini Lemon Shrimp Salad with Kale and Cauliflower
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500 g large shrimp, peeled and deveined; 200 g kale, stems removed and chopped; 150 g arugula; 200 g cauliflower, cut into small florets; 60 ml tahini; 30 ml fresh lemon juice; 15 ml olive oil; 1 clove garlic, minced; Salt and pepper; fresh parsley, for garnish; 15 g sesame seeds, toasted; Sliced avocado (optional); Cherry tomatoes, halved (optional); Cucumber slices (optional)

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Tahini Lemon Shrimp Salad with Kale and Cauliflower

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Dive into a vibrant bowl filled with the freshness of arugula, the heartiness of kale, and the crunch of cauliflower, all drizzled with a tangy tahini lemon dressing. Topped with succulent shrimp and garnished with fresh parsley and toasted sesame seeds, this salad is not only quick to make but a delight to eat. Feel free to mix in your favorite greens or add extra veggies—cooking should be fun and flexible!

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Prep Time 15

Cook Time 10

Total Time 30

Servings: 4

Course: Quick-to-Make

Cuisine: Global

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

500 g large shrimp, peeled and deveined
200 g kale, stems removed and chopped
150 g arugula
200 g cauliflower, cut into small florets
60 ml tahini
30 ml fresh lemon juice
15 ml olive oil
1 clove garlic, minced
Salt and pepper
fresh parsley, for garnish
15 g sesame seeds, toasted
Sliced avocado optional
Cherry tomatoes, halved optional
Cucumber slices optional

Equipment

Large mixing bowl
Large skillet or frying pan
Chef's knife
Measuring cups and spoons
Serving platter

Method

In a large mixing bowl, combine the kale and arugula.
In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the shrimp to the skillet, seasoning them with salt and pepper. Cook for 3-4 minutes until they turn pink and opaque. Remove from heat and set aside.
In another small bowl, whisk together tahini, lemon juice, and a pinch of salt and pepper until smooth. If the dressing is too thick, add a teaspoon of water to achieve desired consistency.
Blanch cauliflower florets in boiling water for 2-3 minutes, then drain and transfer to cold water to stop cooking.
In the mixing bowl with greens, add the blanched cauliflower and cooked shrimp. Drizzle with tahini lemon dressing and gently toss to combine.
Transfer salad to a serving platter, garnish with fresh parsley and sprinkle sesame seeds on top.
Serve immediately, or let it rest for 5 minutes to allow flavors to meld (optional).

Nutrition

Calories: 350kcalCarbohydrates: 18gProtein: 28gFat: 20gSodium: 430mgPotassium: 650mgFiber: 5gSugar: 2gVitamin A: 1400IUVitamin C: 50mgCalcium: 130mgIron: 2.5mg

Notes

Feel free to swap shrimp for grilled chicken or chickpeas for a vegetarian option if you prefer!
This salad holds up wonderfully in the fridge for a day, making it a perfect make-ahead lunch.
To reheat the shrimp, simply warm them in a skillet over low heat until heated through.
Don’t hesitate to get creative with your choice of toppings—add whatever veggies you have on hand for a personal touch!

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Tahini Lemon Shrimp Salad with Kale and Cauliflower