Almond-Lime and Shrimp Chopped Salad

Prep Time 15 mins
Total Time 15 mins
Servings 4 servings


  • 4 tablespoons olive oil
  • 1/4 cup fresh lime juice
  • sea salt and freshly ground black pepper to taste
  • shrimp leftover from Warm Sauerkraut and Shrimp Salad
  • 3 cups chopped kale
  • 3 cups chopped Romaine lettuce
  • 3 cups thinly sliced purple cabbage
  • 2 large avocados peeled, pitted and cubed
  • 1/4 cup chopped fresh basil


  • In a medium bowl, whisk together oil, lime juice, salt and pepper.
  • In a separate large bowl, toss together remaining ingredients except basil (shrimp through avocado). Drizzle with vinaigrette, toss in the basil and serve.
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