Pesto Shrimp Salad

    • 8 shrimp (either frozen pre-cooked thawed, or cook on stove top!)
    • 1 jar of pesto- you will need 3-4 table spoons to toss the shrimp in
    • 1 tomato sliced or 4-5 cherry tomatoes halved
    • 1/2 of a cucumber
    • Mozzarella – I got a block of it and cut it into cubes
    • Mixed greens
    • Zoodles (Zucchini Noodles!)- either frozen or fresh
    • Balsamic vinaigrette
    • OPTIONAL ADDITIONS: sliced avocado, basil,
    1. Cut all your veggies and mozzarella
    2. Cook the zoodles according to the package instructions (either microwave or stovetop!)
    3. Prepare the shrimp by cooking them/thawing them and toss them in pesto
    4. Assemble your salad- mixed greens with balsamic vinaigrette dressing, then zoodles, shrimp, tomatoes, cucumbers and mozzarella. Add additional pesto to the top if you like.
    5. Enjoy!
  • TIPS: Pull the tails off the shrimp before assembling your salad (learn from me!).
  • Pros: This salad is fresh, light and a good variety of flavors. Super easy to meal prep and to customize the way you like it. I have substituted the zoodles for quinoa in the past as well, and loved it.
  • Cons: Zoodles get soggy over time and sometimes are difficult to get a strong flavor- toss in pesto and balsamic vinaigrette to have a stronger flavor!

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