Moroccan Shrimp Salad with Chimichurri Dressing

by Christina Meyer-Jax, Tastemaker in Residence

Photo by AM FL on Unsplash

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.