Bacon-Wrapped Shrimp with Kale and Quinoa Salad and Buttermilk-Parmesan-Peppercorn Dressing is a healthy, make-ahead for the week, lunch recipe you will love! Healthy and so yummy, this lunch will satisfy.
Triathlon season is over for me for the year, but I am now training for my first half-marathon. So this lunch, with antioxidant-rich, alkalizing kale and a protein-packed whole grain, is nutritionally perfect for me right now. And I adore this lunch in particular because not only is it uber-healthy, but it is truly delicious and completely satisfying.
This is the third installment in my Healthy Week: Lunches series. I’m a huge fan of pre-making lunches for the week. Not only does it save time, but it really helps me make up for my weekend splurges.
- 20 large shrimp, peeled and deveined
- ~7 slices turkey bacon, cut into thirds
- 1/2 t extra virgin olive oil
- couple pinches each kosher salt, fresh cracked pepper, and Old Bay
- cooking spray
- 1/2 c red quinoa
- 1 bunch kale, ribs removed and leaves chopped
- 1 yellow bell pepper, seeded and cut into bite-sized pieces
- 1/3 cup low-fat buttermilk, well shaken
- 2 T light mayonnaise
- 2 t cider vinegar
- 1 t Dijon mustard
- 1 small clove garlic, minced
- 1/4 t kosher salt
- 1/4 t fresh cracked pepper (setting the grinder loose for a larger grind)
- 2 T (heaping) freshly grated Parmigiano-Reggiano
- Fill a large pot half full with water. Bring to a boil. Add the quinoa and boil 15 minutes. Drain off the water leaving the quinoa in the pot (I use the lid to hold back the quinoa in the pot), replace the lid, and let the quinoa steam another 10 minutes. Fluff with a fork. Cool completely.
- Toss the shrimp with the olive oil, salt, pepper, and Old Bay. Carefully wrap each shrimp with a piece of bacon and skewer onto a bamboo skewer (alternatively, toothpicks can be used). Spray both sides with cooking spray to help the bacon crisp. Broil a couple inches from the broiler 4-5 minutes per side until bacon is cooked crisp. Cool completely. Toss the cooked quinoa with a little drizzle olive oil and a pinch salt and pepper.
- To make the dressing, just whisk the dressing ingredients together.
- To assemble the salads, I use plastic containers to keep the shrimp separate from the veggies until I am ready to eat. In one section, put kale, bell pepper, and quinoa. In the other, put 4 shrimp. In separate, small containers, parse out the salad dressing. Yields: 5 servings.
Check out my other Healthy Week Lunches!
Unlike pork bacon, turkey bacon will tear, so this has to be done gently…