I have had my eye on this recipe for quite some time now and I’ve finally given it a go. Enjoy!
Shrimp, Zucchini, and Avocado Salad
In a bowl, mix 1/4 cup EVOO, 2 tbsp. soy sauce, 1 garlic clove (minced), zest from 1 lemon, 3 tbsp. chopped fresh parsley leaves, 2 tbsp. chopped fresh chives, 1/2 tsp. salt, and 1/4 tsp. pepper. Add 1 lb. shrimp (peeled and deveined); toss until coated. Refrigerate for 30 minutes.
Bring pan to medium-high heat. Grill shrimp until cooked through (2-3 minutes per side). Brush 1 zucchini, halved lengthwise, with 1 tsp. olive oil and a pinch of salt. Cook until tender (4-5 min per side). Slice.
For dressing: In a bowl, mix 2 tbsp. olive oil, 2 tbsp. lemon juice, 1 1/2 tsp. honey, 1 tsp. Dijon mustard, 1/2 tsp. salt, and 1/4 tsp. pepper.
Toss zucchini, shrimp, 1 sliced avocado, and spinach with dressing.