My latest go-to Zucchini meal is a Zucchini Noodle Shrimp Salad with Miso Vinaigrette. This salad fits in perfectly with my Zen Meal requirements: easy, healthy and delicious. I took a couple of my favorite recipes (from Skinnytaste and Pinch of Yum) and combined them into one.
You feel healthier just looking at it, don’t you?!
a large zucchini, spiralized (or julienned – like matchsticks)
4-6 shrimp per person
2 small avocado
1/2 cup edamame
For the Vinaigrette:
3 tbsp. olive oil
3 tbsp. lemon juice or vinegar (I like 3 lemon and 1 vinegar)
1 ½ tbsp. white miso (found at all health stores and often the grocery store, too)
2 cloves garlic, squeezed with a garlic press
optional: tablespoon minced shallot
salt and pepper to taste
Spiralize the zucchini (or cut julienne style if you don’t have a spiralizer), add edamame and avocado and shrimp. I like to cook shrimp in butter with sea salt and Herbs de Provence. Mix vinaigrette ingredients together until smooth. Add miso vinaigrette and you’re ready to eat.
You could easily take out the shrimp if you’re vegetarian. And the salad would make a great side dish as well.
For more Zen Mama Zucchini recipes, click here.