Charred Shrimp & Pesto Buddha Bowls

Charred Shrimp & Pesto Buddha Bowls



These shrimp and pesto Buddha bowls are delicious, healthy, pretty and take less than 30 minutes to prep. In other words, they're basically the ultimate easy weeknight dinner. Feel free to add additional vegetables and swap the shrimp for chicken, steak, tofu or edamame.

Ingredients

  • ⅓ cup prepared pesto
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1 pound peeled and deveined large shrimp (16-20 count), patted dry
  • 4 cups arugula
  • 2 cups cooked quinoa
  • 1 cup halved cherry tomatoes
  • 1 avocado, diced














Preparation

  1. Whisk pesto, vinegar, oil, salt and pepper in a large bowl. Remove 4 tablespoons of the mixture to a small bowl; set both bowls aside.
  2. Heat a large cast-iron skillet over medium-high heat. Add shrimp and cook, stirring, until just cooked through with a slight char, 4 to 5 minutes. Remove to a plate.
  3. Add arugula and quinoa to the large bowl with the vinaigrette and toss to coat. Divide the arugula mixture between 4 bowls. Top with tomatoes, avocado and shrimp. Drizzle each bowl with 1 tablespoon of the reserved pesto mixture.
  • To make ahead: Cover and refrigerate dressing (Step 1) for up to 2 days.


Zucchini Noodle Salad with Chicken


Load up on vegetables, but not on calories, with this healthy zoodle salad. Look for zucchini noodles with other prepared vegetables in the produce section or make your own with a spiralizer.

Ingredients

  • 4 cups zucchini noodles
  • 1 cup cherry tomatoes
  • 3 tablespoons sliced olives
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons Italian dressing
  • 2 ounces sliced cooked chicken breast















Preparation

  1. Toss zucchini noodles, tomatoes, olives and feta with dressing. Top with chicken.
  2. Zucchini Noodle "Pasta" Salad


This healthy zucchini noodle salad has all the flavors you love in a classic Mediterranean pasta salad but we've swapped in zoodles for wheat pasta, which makes the salad lighter, lower in carbs and gluten-free. Serve it with grilled chicken or fish for a light and healthy summer dinner.

Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped fresh oregano
  • 2 teaspoons Dijon mustard
  • ¼ teaspoon crushed red pepper
  • 1 small shallot, chopped
  • 1 clove garlic, grated
  • 16 ounces spiralized zucchini noodles (see Tip)
  • 3 cups halved cherry tomatoes
  • ⅓ cup pitted Kalamata olives
  • ¾ cup shaved Parmesan cheese, divided




























Preparation

  1. Whisk oil, vinegar, oregano, mustard, crushed red pepper, shallot and garlic in a large bowl. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan.

Plesir

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