Shrimp & Zuccini Pasta Salad
This nutrient-dense, high-protein SHRIMP & ZUCCHINI pasta salad (Quinoa or couscous) is my idea of a perfect summer meal.
Time25 mins
Yield4 servings
Ingredients
- 12 ounces of kale finely chopped
- 1½ cups cooked couscous or quinoa
- bundle of chives
- finely chopped ¼ cup mint, parsley, or basil finely chopped
- 1½ cups frozen peas
- Shrimp (18)
- Zuccini
- Olive oil
- salt/pepper to taste mint
- 6 wooden skewers, soaked in water for 15 minutes 18 shrimp, shells removed and cleaned 2 large zucchini, cut into ½ inch moons 2 tbsp olive oil ½ tsp kosher salt Pepper to taste Mint
- Vinaigrette Ingredients: ⅓ cup extra virgin olive oil ¼ cup of orange juice ¾ tsp kosher salt ½ tsp mustard 2 tbsp white wine vinegar 2 tbsp honey ¼ cup mint, parsley, or tarragon
Steps
- Add the finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl. Add all the vinaigrette ingredients to a blender and blend. Dress the salad with the dressing and toss to combine. Preheat the grill to high Skewer the shrimp and zucchini as shown. Brush with olive oil, and season with salt and pepper. Grill for 2 minutes on each side. Add the shrimp and zucchini to the salad and toss once more.