Squash and Rice Salad with Shrimp and Herbs

Prepare the salad up to a day ahead so the flavors fully develop.

Yield: 4 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 387
  • Calories from fat: 30%
  • Fat: 13g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 5.5g
  • Polyunsaturated fat: 4.6g
  • Protein: 27.4g
  • Carbohydrate: 39.5g
  • Fiber: 1.7g
  • Cholesterol: 172mg
  • Iron: 4.7mg
  • Sodium: 474mg
  • Calcium: 94mg


  • 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


  1. 1. Combine first 6 ingredients; let stand 10 minutes. Add oil; stir with a whisk.
  2. 2. Combine vinegar mixture, rice, and remaining ingredients in a large bowl; toss well. Cover and refrigerate at least 2 hours before serving.
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