# Aggressively Green Pasta Salad

This nutrient-dense, high-protein shrimp and zucchini pasta salad is a perfect weekday meal made with a drinkable mint vinaigrette.

- Cuisine: Moroccan
- Category: Salad
- Language: en

## 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

## Instructions

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

## Equipment

- blender
- grill
- large serving bowl
- wooden skewers

## Source

- Original video: https://www.instagram.com/reel/DXW584lgMwz/?igsh=MWwxMjl1eDJ1MjV1OA==
- Recipe page: https://www.cliprecipe.com/recipe/92ec01db-07ce-4050-b966-d1f61fda9740
- Extracted: 2026-04-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt