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–+ servings

Homemade Green Goddess Shrimp Salad

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This Green Goddess Shrimp Salad comes together in just 20 minutes with warm seared shrimp, tender ribboned kale, and creamy avocado. Halved pistachios and shredded parmesan add crunch and a nutty finish, while a drizzle of green goddess dressing and a squeeze of fresh lemon juice tie everything together.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 1 serving
Course: Main Course, Salad
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 10 oz shrimp peeled and deveined with tails removed
  • 2 tsp all purpose seasoning
  • 1/2 tbsp avocado oil Chosen Foods preferred for high smoke point
  • 1 tsp fresh lemon juice
  • 3 cups kale finely ribboned into 1/4-inch strips
  • 1 avocado
  • 1/4 cup pistachios halved
  • 1/3 cup parmesan shredded, Sartori preferred
  • 1/4 cup green goddess dressing
  • 1/4 tsp freshly cracked black pepper

Equipment

  • Large bowl
  • Medium skillet
  • Paper towels
  • Sharp knife
  • Cutting board

Method
 

  1. Using a sharp knife, slice the kale into thin 1/4-inch ribbons and transfer to a large bowl. The fine ribboning ensures the kale remains tender and easy to chew while allowing the dressing to coat each piece evenly. Set the bowl aside.
  2. Pat the shrimp completely dry with paper towels, then season with the all-purpose seasoning and freshly cracked black pepper. Heat the avocado oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp and cook for 2–3 minutes per side until they turn opaque and are just cooked through. Pull them from the heat slightly before they look fully done, as residual heat will finish cooking them without making them rubbery.
  3. Transfer the cooked shrimp to the bowl with the ribboned kale. Scatter the halved pistachios and shredded parmesan over the top. Halve the avocado, remove the pit, and scoop the flesh directly into the bowl in bite-sized pieces, keeping the chunks larger so they stay creamy and distinct when tossed.
  4. Drizzle the green goddess dressing and fresh lemon juice over the salad. Toss gently until the dressing coats the kale evenly and all ingredients are well distributed. Serve immediately while the shrimp is still warm and the salad is fresh and crisp.

Notes

Pat the shrimp completely dry before seasoning to prevent steaming instead of searing, which gives better flavor and texture. Slice the kale into thin, even ribbons so it's tender enough to eat raw without being tough or chewy. Add the dressing and avocado right before serving to keep the kale crisp and prevent the avocado from breaking down. Store leftovers in an airtight container in the fridge for up to one day, keeping the shrimp separate from the greens and avocado for best results. Reheat the shrimp gently in a skillet over low heat for about one minute rather than microwaving to avoid a rubbery texture. Freezing is not recommended as the avocado, kale, and dressing lose their texture when thawed.

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