Serves 1
Directions
- 1Add the finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl.
- 2Add all the vinaigrette ingredients to a blender and blend.
- 3Dress the salad with the dressing and toss to combine.
- 4Preheat the grill to high.
- 5Skewer the shrimp and zucchini as shown.
- 6Brush with olive oil, and season with salt and pepper.
- 7Grill for 2 minutes on each side.
- 8Add the shrimp and zucchini to the salad and toss once more.
Ingredients
- 12 ounces kale, finely chopped
- 1.5 cups cooked couscous or quinoa
- 1.5 cups frozen peas, thawed
- 1 bundle of chives, finely chopped
- 0.25 cup mint, parsley, or basil, finely chopped
- 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
- 0.5 tsp kosher salt
- to taste pepper
- 0.33 cup extra virgin olive oil
- 0.25 cup orange juice
- 0.75 tsp kosher salt
- 0.5 tsp mustard
- 2 tbsp white wine vinegar
- 2 tbsp honey
- 0.25 cup mint, parsley, or tarragon
Equipment
blendergrilllarge serving bowlwooden skewers
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