Description
This dish can be gluten free if you use quinoa instead of pasta
Ingredients
Scale
Salad
- 8 ounces kale or spinach, finely chopped
- 1 cup couscou, or ditilinni pasta
- 1 cup frozen peas, thawed
- 1 bundle chives, finely chopped
- 2 tbs mint, finely chopped
- 2 tbs basil, finely chopped
- 7-8 chrimp, shells removed and cleaned (frozen and thawed ok)
- 1 tbs olive oil
- kosher salt
- Black pepper to taste
- 1 carrot shredded
- 1 watermelon radish, sliced thinly
Vinaigretta
- 1/4 cup extra virgin olive oil
- 1/4 cup orange juice
- 1/2 tsp kosher salt
- 1 tsp mustard (brown or ground)
- 2 tbs white wine vinegar
- 1 1/2 tbs honey
- 2 tbs mint
- juice 1/2 large lemon
Instructions
Vinaigrette Dressing
- Add all the ingredients except lemon into a blender and blend until smooth.
Salad
- Use a small amount of the vinaigrette to marinate the shrimp for at least 20 minutes
- In a large bowl, add all the salad ingredients except the shrimp
- On the broiler or the grill, preheat to high. Place the shrimp on the grill on skewers or in the over on a roasting pan.
- Grill or broil about 2-3 minutes on each side or until the shrimp are completely pink and cooked through
Serving
- Before serving, squeeze the lemon over the salad and adjust seasoning
- Top the salad with the grilled/broiled shrimp