Shrimp and Avocado Salad

The first time that we made this was deep in the winter and it reminded us of a perfect summer meal.  Why wait for summer?

(modification of original recipe from Giada De Laurentiis)

Serves 4

SALAD:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons Braggs Liquid Aminos (or reduced sodium soy sauce)
• 1 garlic clove, minced
• Zest of 1 lemon
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh chives
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon crushed red pepper (optional)
• 1 pound shrimp (26-30 count), peeled and deveined
• 2 medium zucchini, halved lengthwise
• 8 skewers (if using wooden skewers, presoak for 30 minutes in water to prevent burning)
• 1 medium avocado, cut into ½ inch pieces
• 2 cups cooked quinoa
• 8 ounces fresh baby spinach (or mixed salad greens)

DRESSING:

• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 2 teaspoons agave nectar or maple syrup
• 1 teaspoon Dijon mustard
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

For the salad:  In a medium bowl, mix the first 9 ingredients together (oil through crushed red pepper).  Add the shrimp and toss until coated.  Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Place a grill pan over medium-high heat or preheat grill.  Using a pastry brush, brush the zucchini halves with 1 teaspoon olive oil.  Grill until tender, 4 to 5 minutes per side.  Transfer these to a cutting board.

Remove shrimp from marinade and divide evenly among skewers, firmly skewering through tail and body. Discard the marinade.  Grill the shrimp until pink and cooked through, 2 to 3 minutes per side.  Transfer to the cutting board.  Cut the grilled zucchini and shrimp into ½ inch pieces.

For the dressing:  In a small bowl, whisk together all ingredients until smooth.

In a large serving bowl, assemble the spinach, quinoa, shrimp, zucchini and avocado.  Add the dressing and gently toss until all salad ingredients are coated.

Nutritional Info/Serving:  Calories 391, Fat 17g, Protein 32g, Carbs 30g
21 Day Fix Container Equivalents/Serving:  1 Red, 2 Green, 1 Yellow, 1 Blue, 0.5 Orange or 2 tsp