YIELD: Makes 2 servings
For Pickled Radishes:
1 1/2 cup-
white wine vinegar
1 1/2 T-
trimmed and thinly sliced
stems removed and chopped
For Honey Tahini Dressing:
apple cider vinegar
zest and juice of 1 lemon
kosher or sea salt
freshly ground pepper
trimmed and blanched to just wilted (directions below)
peeled, pitted and sliced
dry roasted almonds,
Preheat oven to 400°F.
In a small saucepan, bring the vinegar, honey and salt to a boil, remove from heat and drop in the radishes, lemon slices and oregano. Let the mixture cool for about 10 minutes and refrigerate in a covered jar.
Next combine the honey, olive oil, balsamic vinegar, lemon juice, flat-leaf parsley and shrimp in a small bowl and refrigerate.
In a glass jar, combine all of the Honey Tahini Dressing ingredients and shake vigorously until well combined, set aside.
In a 4 qt. saucepan bring water and 1 T salt to a boil and drop in the trimmed and chopped kale. Boil the kale for 2-3 minutes, drain the kale in a colander and set aside to cool.
Place the shrimp on an oiled sheet pan. Cook the shrimp 6-8 minutes until cooked through. Remove to a clean plate.
Divide the quinoa evenly between 2 bowls, add the kale, shrimp and avocado slices. Drizzle with the Honey Tahini dressing and sprinkle with the almonds. Serve with some of the pickled radishes and lemon slices.
You could use packaged kale chips or make your own instead of the wilted kale if you prefer.