Southwestern Kale Salad with Shrimp & Lemon-Cumin Dressing

Thoroughly wash the kale and cut the leaves off of the stem. Roll up the leaves about 3 or 4 at a time and slice into thin strips.

To make the dressing, stir together the olive oil, lemon juice, cumin, garlic, and salt. Massage the dressing into the kale and set aside.

Heat the olive oil in a large skillet over medium to medium high heat. Add the corn and stir it around until it is lightly charred, about 3 or 4 minutes. Remove the corn from the skillet and lower the heat to medium. Add the shrimp and sprinkle with desired seasoning (suggested: chili powder, coriander, cumin, and salt). Cook about 4 minutes or until pink.

Top the kale with shrimp, corn, sliced avocado, and feta cheese.