Recipes

zoodles
Entrées

Spiraled Summer Squash and Shrimp Salad

A truly spectacular salad is one that offers a range of textures with complimentary flavors, and this one hits the mark: with the spiciness of arugula, the meatiness of shrimp, tanginess of olives, and little sprinkles of creaminess from the feta, this nutrient-rich “faux pasta” dish is perfect for lunch or dinner. The squash can be transformed into noodles using a variety of tools, such as a countertop or hand held spiralizer, julienne peeler, mandoline, or standing mixer attachment.

Key Nutrients: Selenium, vitamin B-12, phosphorus, vitamin A, vitamin K, copper, iodine, vitamin C, manganese, magnesium

Prep Time
20 minutes
Cook Time
4 minutes on the grill
Yield
6-8 servings

Ingredients

  • 4 summer squash, washed
  • 4 cups arugula, loosely packed, washed
  • 2 heirloom tomatoes, chopped
  • 1 cup pitted kalamata olives
  • ½ pound of feta cheese, crumbled
  • 1-pound shrimp, deveined, and cleaned

  •  

  • Dressing
  • ½ cup extra-virgin olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper, to taste

Directions

  • Trim the ends of the squash and turn the squash into noodles using your preferred method.
  • In a large bowl, toss together squash, arugula, tomatoes, olives, shrimp, and cheese.
  • In a medium-sized bowl, whisk together dressing ingredients, olive oil, vinegar, oregano, salt and pepper.
  • Season the shrimp with salt and pepper. Grill or broil the shrimp for 4 minutes. Flip halfway through.
  • Add grilled shrimp to squash mixture. Drizzle the dressing on top and toss again.

Nutrition Facts (per serving)

  • Calories
    279
  • Total fat
    22g
  • Saturated
    7g
  • Trans fat
    0g
  • Polyunsaturated fat
    2g
  • Monounsaturated fat
    13g
  • Cholesterol
    96mg
  • Sodium
    719mg
  • Total Carbohydrate
    8g
  • Dietary fiber
    2g
  • Sugar
    4g
  • Protein
    14g
  • Calcium
    223mg
  • Iron
    2mg
  • Potassium
    450mg