Aggressively Green Pasta Salad

Serves 1
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Directions

  1. 1Add the finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl.
  2. 2Add all the vinaigrette ingredients to a blender and blend.
  3. 3Dress the salad with the dressing and toss to combine.
  4. 4Preheat the grill to high.
  5. 5Skewer the shrimp and zucchini as shown.
  6. 6Brush with olive oil, and season with salt and pepper.
  7. 7Grill for 2 minutes on each side.
  8. 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