Moroccan Shrimp Salad with Chimichurri Dressing
by Christina Meyer-Jax, Tastemaker in Residence
For the Chimichurri Dressing:
1 clove garlic
1 cup fresh cilantro
1/4 cup fresh parsley
1 Tbsp lemon juice
3 Tbsp olive oil
1/4 tsp Kosher salt
Pinch of crushed red pepper
For the Salad
1 1/2 cups of grilled shrimp
6 cups baby arugula
1 cup shredded carrot
1 cup cucumber, chopped
1/4 cup pomegranate seeds
1/4 cup fat free feta cheese crumbles
1/4 cup chopped almonds
Instructions
For the Chimichurri Dressing
Combine all ingredients in a food processor and pulse until finely chopped and well mixed. Set aside
For the Salad
Combine all ingredients in a large bowl and toss. Divide into serving bowls and drizzle about 1 to 2 tablespoons of Chimichurri Dressing over top. Serve and enjoy.