Canyon Ranch Healthy Shrimp Salad with White Beans and Kale

Canyon Ranch Healthy Shrimp Salad Recipe l

5 from 1 reviews

Mediterranean-inspired healthy shrimp salad with roasted tomatoes, artichoke hearts, white beans and crispy kale.


  • 4 plum tomatoes, quartered lengthwise
  • Extra virgin olive oil
  • Balsamic vinegar
  • 1 bunch curly kale
  • 12 medium peeled raw shrimp with tail on
  • 1 can white cannellini beans, drained and rinsed
  • 1 can artichoke hearts packed in water, drained and quartered
  • A small container of store-bought hummus or this homemade hummus recipe
  • 1 lemon, halved
  • Kosher salt
  • Freshly ground black pepper


  1. Roast the Tomatoes: Preheat the oven to 300ºF. Line a baking pan with parchment. Brush or spray a light coating of oil over the parchment. Set the tomatoes on top, skin side down. Drizzle with a tablespoon of olive oil and a tablespoon of balsamic. Sprinkle with a pinch of salt. Cook for 1 1/2 hours, until the tomatoes are softened and semi-dried. Set aside. If you're short on time, substitute (uncooked) sweet, ripe cherry tomatoes, halved.
  2. Crisp the Kale: Preheat oven to 375ºF. Line a baking pan with parchment. Wash and dry kale. Pull the leaves off the tough stems and tear into 3 or 4 inch pieces. Put leaves in a big bowl and toss with 1 tablespoon of olive oil and a small pinch of salt. Set them in the oven for 15-20 minutes, checking and tossing them with tongs every 5 minutes or so, until they crisp up nicely. Set aside.
  3. Cook the Shrimp: Place the shrimp in a small bowl and toss with 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat a tablespoon of oil in a grill pan or heavy skillet over medium heat until hot but not smoking. Add half the shrimp and sear for a minute per side to get some brown spots. Cover skillet and cook for another minute or two, until just cooked through. Transfer shrimp to a plate and repeat with the rest of the shrimp.
  4. Assemble the Dish: Place a heaping tablespoon of hummus on one end of each of 4 plates. Using a spatula, spread the hummus across each plate, creating an even smear. Set 3 shrimp on the hummus, spaced evenly apart. Arrange 3 or 4 slices of roasted tomato around and between the shrimp. Add 3-4 artichoke quarters. Sprinkle a heaping tablespoon of white beans around. Place several pieces of crispy kale in and around, with some standing up.
  5. Finish the Dish: Drizzle the finished salad with a little olive oil and some fresh lemon juice. Season, to taste, with salt and pepper.