Let’s talk goji berries.
Goji berries are a native fruit to China, more commonly known as the wolfberry over there. They became popular over the past few years and deemed a “superfruit.”
Honestly, until this recipe, I’ve never enjoyed goji berries any other way than dipped and coated in dark chocolate. I’ve always had them as a dessert, but they’re a great addition to something savory, like today’s salad.
There has been some controversy over goji berries – actually, some places (like Europe, for example) are challenging all the health claims made about goji berries.
Any way you dish it, they’re a fruit and in my book, that’s a good thing! Fruits come from the Earth and they grow from a plant (a shrub, to be exact.)
Goji berries offer a slightly sweet, tough but chewy texture which is best, I think, in salads or in breakfast bowls (like acai bowls or even something as simple as oatmeal.)
Some say goji berries help with aging, sleep performance and weight loss. They’re also a great source of Vitamin A, apparently. Who knows if that’s all true, but since they carry that beta-carotene (on account of their reddish-orange color), we know they help promote healthy skin!
I love the spicy shrimp and the sweetness of the thicker apple noodles (made using Blade C on the Inspiralizer!) in this salad, but most importantly, I dig the curry vinaigrette.
If you’re not a curry kinda gal/guy, leave out the curry powder and maybe add some apple cider vinegar (about a tablespoon) for a classic vinaigrette.
And, of course, if you don’t want to search the supermarkets for goji berries, try dried golden raisins instead – or add in some pecans or pepitas for a nice crunch and added flavor.
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the dressing:
- 1 tablespoon freshly chopped shallot
- 1 teaspoon honey
- ½-1 teaspoons curry powder
- 2 tablespoons fresh lemon juice
- 2 tablespoons extra-virgin olive oil
- salt and pepper, to taste
- For the salad:
- 2 cups finely chopped kale
- 1.5 tablespoons dried goji berries (or raisins/currants)
- 1 apple (I used Braeburn)
- 2 teaspoons extra virgin olive oil
- 8 medium sized shrimp, defrosted, peeled and deveined
- salt and pepper, to taste
- ¼ teaspoon chili powder
- Place all of the ingredients for the dressing into a small bowl and whisk together.
- Place the kale and goji berries in a large mixing bowl and pour over the dressing. Toss to combine thoroughly.
- Spiralize the apple with Blade C and add to the bowl with the kale. Toss to combine and divide onto plates.
- Place a large skillet over medium-high heat and add in the olive oil. Season the shrimp with salt, pepper and chili powder. Once oil heats, add in the shrimp and cook about 2 minutes per side or until the shrimp turns opaque and c-shaped. Divide the shrimp onto the salads. Serve immediately.