Spiraled Summer Squash and Shrimp Salad | Recipes | Audrey Laurelton RDN | Where Science Meets Healt

Ingredients

• 4 summer squash, washed
• 4 cups arugula, loosely packed, washed
• 2 heirloom tomatoes, chopped
• 1 cup pitted kalamata olives
• ½ pound of feta cheese, crumbled
• 1-pound shrimp, deveined, and cleaned
• Dressing
• ½ cup extra-virgin olive oil
• ¼ cup red wine vinegar
• 1 teaspoon dried oregano
• sea salt and freshly ground black pepper, to taste