Arugula Shrimp Salad with Lemon Basil Dressing

Ingredients

Salad

• 5 cups arugula

• 3/4 cup uncooked orzo

• 1/4 cup sliced almonds

• 2 balls burrata (optional)

• 1 lb raw shrimp, peeled and deveined

• 1 lemon, zested

• salt and pepper, to taste

Lemon Basil Dressing

• juice of 1 lemon

• 1/4 cup olive oil

• 1/2 tsp dijon mustard

• 1 clove garlic, grated

• 1/4 onion, roughly chopped

• 1 1/2 cups basil leaves

Instructions

1. Set a large saucepan with water over high heat and bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.

2. While the orzo cooks, pat dry 1 lb raw shrimp. Place a skillet over medium heat. Add shrimp to the pan and sprinkle with salt, pepper, and lemon zest. Cook until shrimp is pink and firm. Remove from heat and set aside. When cooled slightly, dice the shrimp.

3. In a large mixing bowl, combine arugula, cooked and cooled orzo, and sliced almonds.

4. In a food processor or blender, combine all ingredients for the dressing and pulse until emulsified.

5. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.

Serves: 4 Time: 25 minutes Calories: 393 Protein: 29g Carbs: 28g Fat: 20g