Shrimp and Roasted Vegetable Salad
Salads • Pan-Asian
Description
Shrimp and Roasted Vegetable Salad
Ingredients
- Courgette 1 piece
- Orange Bell Peppers 1 piece
- Shrimp 15 oz
- Pasta (corkscrew) 20 oz
- Olives stuffed with lemon 10 pieces
- Green Butter 5 oz
- Dill 3 tablespoons
- Meyer Lemon Juice 2 tablespoons
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Preheat the grill. Brush the zucchini pieces with half of the oil and place them on the grill along with the bell pepper, which should be cleaned and cut in half. Roast for 10 minutes, turning the zucchini pieces once.
Step 2
Let the zucchini cool, and place the bell pepper in a tightly sealed bag. Leave for 10 minutes to allow the pepper to cool.
Step 3
While the pepper is cooling, cook the pasta. Drain and rinse it under cold water.
Step 4
Mix the pasta with the zucchini, shrimp, olives, and lettuce leaves. Then chop the bell pepper into small pieces and add it to the mixture.
Step 5
In a bowl, whisk the remaining olive oil with the lemon juice and dill. Season the salad with salt and black pepper to taste, drizzle with the dressing, and mix thoroughly. Refrigerate until needed.
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