Lemony Shrimp, Kale & Potato Salad

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Hearty kale and potatoes put a seasonal spin on a Greek-style salad featuring feta, olives and cherry tomatoes. Russet potatoes absorb flavor like a sponge, making them a great choice for salads with flavorful vinaigrettes like this one.

By Selma Morrow

Updated on April 18, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Breana Lai Killeen, M.P.H., RD

Lemony Shrimp, Kale & Potato Salad — Photo: Leigh Beisch

Servings:

Nutrition Profile:

Nut-Free Soy-Free High-Protein Egg-Free Gluten-Free Low-Calorie

Jump to Nutrition Facts

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Ingredients

3 large lemons, divided
½ cup extra-virgin olive oil
1 bay leaf, stem removed
1 large clove garlic, peeled
1 teaspoon honey
½ teaspoon ground pepper
¼ teaspoon kosher salt
1 medium russet potato, peeled and cut into 1/4-inch-thick slices
1 pound raw shrimp (21-15 count), peeled and deveined
4 cups coarsely chopped stemmed curly kale
1 pint large cherry tomatoes, halved
3 small Persian cucumbers, sliced
½ cup thinly sliced red onion
⅓ cup pitted Kalamata olives
½ cup crumbled feta cheese

Directions

Cut 1 lemon into 8 wedges and set aside. Cut peel and pith from the remaining 2 lemons. Working over a measuring cup, cut between the membranes and flesh to release the segments, letting them fall into the cup. Press on the segments; if you have less than 1/3 cup juice and fruit, squeeze 1 or more of the reserved wedges to make 1/3 cup. Transfer the segments and juice to a blender. Add oil, bay leaf, garlic, honey, pepper and salt; blend until very smooth.
Bring 1 inch of water to a boil in a medium saucepan fitted with a steamer basket. Coat the basket with cooking spray. Add potato slices, cover and steam until tender, about 8 minutes. Add shrimp and remove from heat. Cover and let the shrimp cook in the residual heat until they turn pink, about 1 minute.
Toss kale with the dressing in a large bowl. Massage the kale until the volume is reduced by half. Add tomatoes, cucumbers, onion and olives; toss to coat. Top with the shrimp, potatoes and feta. Serve with the lemon wedges.

To make ahead:

Refrigerate dressing (Step 1) for up to 2 days.

Originally appeared: EatingWell Magazine, January/February 2022

Nutrition Facts (per serving)

522	Calories
37g	Fat
21g	Carbs
28g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 2 1/2 cups
Calories 522
% Daily Value *
Total Carbohydrate 21g	8%
Dietary Fiber 4g	14%
Total Sugars 7g
Added Sugars 1g	2%
Protein 28g	56%
Total Fat 37g	47%
Saturated Fat 7g	35%
Cholesterol 199mg	66%
Sodium 675mg	29%
Potassium 933mg	20%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Lemony Shrimp, Kale & Potato Salad

Ingredients

Directions

To make ahead:

Nutrition Facts (per serving)

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