When your criteria for lunch is quick, easy and adorable, try our Baby Kale Salad with Shrimp. It’s healthy and nutrient-dense, too, but that’s just the feather in its cap. When you bite into this fresh, springy meal, you’ll dwell only on its tangy flavor and crunchy, satisfying texture.

Prep is a cinch. Start with quart-size Mason jars, then layer in the garlic-forward lemon vinaigrette that perfectly seasons the shrimp — and because the vinaigrette goes on the bottom of the jar, it won’t wilt the greens before you’re ready to eat. Next, layer in the shrimp and keep building up from there, adding the crunchy vegetables, creamy avocado and earthy kale. The avocado adds a little richness to the salad, making each bite more satisfying and balanced.

The result is a light, delicious lunch that looks as pretty on social media as it is satisfying to eat.

This recipe is brought to you by Nourish, our guide to eating a variety of whole foods that expand your palate, give you more energy and help you live a balanced life. If you love it, check out the entire Nourish collection.