I’m excited to have this recipe featured in Food and Nutrition Stone Soup Blog, August 2017.
1 pound shrimp, peeled and deveined Zest of 1 lemon 1/3 teaspoon salt 1/3 teaspoon ground pepper 2 tablespoons extra-virgin olive oil, divided ¼ cup feta cheese 2 cups arugula, chopped 2 cups cooked Kamut (can substitute barley or quinoa) 1 ripe avocado, peeled, seed removed and cubed 2 tablespoons lemon juice (about ½ of a lemon) 1 tablespoon fresh dill, minced Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a medium bowl, combine lemon zest, salt, pepper and 1 tablespoon of olive oil. Add shrimp and toss until coated. Place shrimp on baking sheet and bake for 10 minutes or until shrimp turns pink . While shrimp is cooking, in a large bowl combine feta cheese, arugula and cooked Kamut. Add avocado, lemon juice, dill and the cooked shrimp to the arugula mixture. Toss gently until combined. Drizzle with remaining 1 tablespoon of olive oil. Judymatusky.comShrimp with Avocado, Lemon and Fresh Dill
Ingredients
Directions
Judy Matusky, RDN, LDN 
Cool! Cori is coming for a visit at the end of the month⦠maybe we can make this dish for lunch or dinner ð
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have fun and let me know if you make it! We should all plan to get together for a reunion!
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