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
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