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Squash and Rice Salad with Shrimp and Herbs

Yield 4 servings (serving size: 1 1/2 cups)
Prepare the salad up to a day ahead so the flavors fully develop.

Ingredients

  • 3 tablespoons seasoned rice vinegar
  • 1 teaspoon finely grated lime rind
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons minced shallots
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 3 tablespoons peanut oil
  • 3 cups cooked white rice
  • 2 cups diced zucchini (about 3/4 pound)
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh basil
  • 3 tablespoons chopped fresh mint
  • 1 pound cooked and peeled medium shrimp

Nutrition Information

  • calories 387
  • caloriesfromfat 30 %
  • fat 13 g
  • satfat 2.3 g
  • monofat 5.5 g
  • polyfat 4.6 g
  • protein 27.4 g
  • carbohydrate 39.5 g
  • fiber 1.7 g
  • cholesterol 172 mg
  • iron 4.7 mg
  • sodium 474 mg
  • calcium 94 mg

How to Make It

  1. Combine first 6 ingredients; let stand 10 minutes. Add oil; stir with a whisk.

  2. Combine vinegar mixture, rice, and remaining ingredients in a large bowl; toss well. Cover and refrigerate at least 2 hours before serving.