Zucchini Noodles with Avocado Pesto & Shrimp

Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.

• 5-6 medium zucchini (2¼-2½ pounds total), trimmed
• ¾ teaspoon salt, divided
• 1 ripe avocado
• 1 cup packed fresh basil leaves
• ¼ cup unsalted shelled pistachios
• 2 tablespoons lemon juice
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• ¼ teaspoon ground pepper
• ¼ cup extra-virgin olive oil plus 2 tablespoons, divided
• 3 cloves garlic, minced
• 1 pound raw shrimp (21-25 count), peeled and deveined, tails left on if desired
• 1-2 teaspoons Old Bay seasoning
•  

  Preparation

• 
  
• Prep
  35 m
• Ready In
  35 m
•  
• Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with ½ teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
• Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining ¼ teaspoon salt in a food processor. Pulse until finely chopped. Add ¼ cup oil and process until smooth.
• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
• Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
•  
• • serving size: 1¾ cups each
  • Per serving: 446 calories; 33 g fat(5 g sat); 7 g fiber; 16 g carbohydrates; 26 g protein; 112 mcg folate; 159 mg cholesterol; 7 g sugars; 0 g added sugars; 1,144 IU vitamin A; 55 mg vitamin C; 141 mg calcium; 2 mg iron; 713 mg sodium; 1,271 mg potassium
  • Nutrition Bonus: Vitamin C (92% daily value), Folate (28% dv), Vitamin A (23% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 6 fat, 3 lean protein, 1½ vegetable
   

Honeydew, Cucumber Salad with Feta

 

Sweet tender honeydew, with tart red onion, crunchy cucumber and salty feta cheese create this beautiful summer salad that is topped with a light lemon or lime dressing.

 

SERVING SIZE:

8-10

INGREDIENTS:

3 tablespoons lemon or lime juice
1/4 cup extra-virgin olive oil
1 teaspoon honey
1/4 teaspoon sea salt
1/8 teaspoon ground black pepper
1 Honeydew melon, seeded and cut in bite-size cubes
1 cucumber, cut into bite sized cubes
1/2 cup finely chopped red onion
3 tablespoons chopped fresh dill weed, minced
1 cup crumbled feta cheese

INSTRUCTIONS:

In a small bowl whisk together the lemon or lime juice, olive oil, honey, salt, and pepper until well combined.
In a large bowl, add cubed honeydew melon, cucumber, red onion and dill weed. Toss to combine. Drizzle dressing over the salad and toss again.
Place on serving dish or dishes, top with feta and serve.

Cauliflower Bagels

 

Ingredients 

 

• 6 cups cauliflower florets (about 1½ pounds)
• 1 cup shredded sharp Cheddar cheese
• • 1 large egg, lightly beaten
  • 2½ teaspoons everything bagel seasoning
  •  
  •  
   
• reheat oven to 425°F. Line a large baking sheet with parchment paper.
• Place cauliflower in a food processor. Process until finely chopped. Transfer to a microwave-safe bowl. Cover loosely with plastic wrap and microwave on High for 3 minutes. Let cool slightly.
• Transfer the cauliflower to a clean kitchen towel and wring out excess moisture. Return to the bowl and stir in Cheddar and egg until thoroughly combined.
• Divide the mixture into 8 portions on the prepared baking sheet and flatten into 3½-inch circles. Using a 1-inch biscuit cutter, make a hole in the center of each circle. Remove the small circle and pat that dough onto the bagel ring. Sprinkle with seasoning.
• Bake until browned and crispy around the edges, 22 to 25 minutes.

• To make ahead: Freeze baked bagels between layers of parchment or wax paper in an airtight container for up to 3 months.
• Equipment: Parchment paper