- INGREDIENTS:
- 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,
- DIRECTIONS:
- Cut all your veggies and mozzarella
- Cook the zoodles according to the package instructions (either microwave or stovetop!)
- Prepare the shrimp by cooking them/thawing them and toss them in pesto
- 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.
- 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!
Pesto Shrimp Salad
Cooking in Clerkship 