As the sun-kissed days of summer beckon us outdoors, there’s nothing quite like a vibrant and satisfying salad to keep our energy levels high and our taste buds tantalized. In line with the spirit of healthy indulgence, I’m thrilled to introduce you to a delectable creation that’s a true winner in the world of Weight Watchers recipes – the sensational Air Fried Zucchini Salad with Shrimp!
This salad is a perfect embodiment of everything we adore about summer cuisine: crispness, freshness, and a harmonious blend of textures and flavors. Imagine tender, succulent shrimp paired with air-fried zucchini, all atop a bed of vibrant greens. Tied together with a tangy lemon dressing, it’s a feast for the senses that won’t weigh you down.
Making Air Fried Zucchini Salad with Shrimp
Creating this masterpiece is an absolute breeze. The magic happens with the help of an air fryer, which transforms zucchini into golden perfection without the need for excessive oil. The shrimp, too, receive the air-fried treatment, ensuring they’re delectably juicy. The result is a symphony of textures that will leave you craving bite after bite.
To elevate the flavors, a medley of other toppings come into play. Juicy tomatoes, sweet corn, tangy feta, and tasty cous cous all play beautifully in this salad. And for the finishing touch, a bright lemon vinaigrette that ties the whole dish together. You can also omit the cous cous to make this gluten free, or skip the feta to make it dairy free. That’s what I love about big summer salads – they’re super versatile. You can change up the toppings to make it work for YOU!
This Air Fried Zucchini and Shrimp Salad takes is the perfect companion for picnics, BBQs, or a simple yet satisfying weeknight dinner. It’s a meal that embodies the essence of the season – light, refreshing, and utterly delicious.
Air Fried Zucchini Salad with Shrimp
Equipment
- Mixing Bowl
- Air Fryer
- Cutting Board
Ingredients
- 2 zucchini
- 2 ears corn cooked and cut off cob
- 2 cup cherry tomatoes halved
- 5 oz arugula washed
- 1/2 cup fat free feta crumbled
- 1 lb shrimp cooked
- 1 cup couscous cooked according to package instructions
- Salt, pepper, garlic powder
- 1.5 tbsp olive oil
- 1/4 cup apple cider vinegar
- juice of 1 lemon
- 2 tbsp honey mustard
Instructions
- Combine all dressing ingredients in a jar or shaker and mix (or shake) well until creamy and combined. Set aside until ready to use.
- Cook couscous according to package instructions and set aside to cool.
- Chop zucchini into bite size pieces and spray well with cooking spray. Season with salt, pepper, and garlic powder (I use this blend with all three) and air fry at 375 for 12-15 minutes, until soft with crispy edges.
- Remove husk and silk from your corn, spray well with cooking spray, and air fry at 375F for 12-14 minutes, until soft. Cut off the cob and set aside.
- Spray shrimp well with cooking spray, season with salt, pepper, and garlic powder, and air fry until pink and fully cooked through (if frozen, 340F for 14 min, if fresh, 320F for 10 min or so).
- Put down arugula as your base, then layer on 1/4 cup of couscous per salad, then top with zucchini, corn, halved cherry tomatoes, shrimp, and 2 tbsp feta cheese crumbles. Finish with dressing and enjoy!
