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Lemon Kale and Quinoa Salad with Shrimp

May 31, 2018 by The Unrefined Olive



  • 1 large bunch kale, shredded finely
  • 1 cup cooked quinoa
  • 12 shrimp, cooked and chopped in half
  • 1 cup canned chick peas, drained and rinsed
  •  2 large carrots, shredded
  • 1/2 red onion, chopped finely
  • 1 bunch fresh cilantro, chopped
  • 1/4 cup Milanese Gremolata Olive Oil
  •  1/4 cup Sicilian Lemon 
  •  Salt and pepper to taste


  1. Toss all ingredients in a large bowl. This salad will keep in the fridge for 4-5 days and keeps getting more and more tasty!