A Caprese salad is a deliciously simple Italian dish consisting mainly of tomatoes, fresh mozzarella, and basil. This spin obtains plenty of fresh flavour from the arugula-basil pesto and added protein courtesy of the shrimp.
2 cups (500 mL) arugula
1 cup (250 mL) basil
3 Tbsp (45 mL) hemp hearts
2 garlic cloves, chopped
Juice of 1/2 lemon
3 Tbsp (45 mL) camelina or extra-virgin olive oil
3/4 lb (340 g) large shrimp, peeled
8 – 7 to 8 in (18 to 20 cm) organic whole wheat or gluten-free tortillas
4 to 5 oz (112 to 140 g) fresh mozzarella, thinly sliced
1 1/2 cups (350 mL) cherry tomatoes, halved or quartered
Place arugula, basil, hemp hearts, and garlic in food processor container and pulse until greens are pulverized. With machine running, pour in lemon juice and oil until incorporated.
In medium-sized saucepan, bring 4 cups (1 L) water to a boil. Add shrimp and immediately remove saucepan from heat. Cover and poach until pink and opaque, about 3 minutes. Remove shrimp with slotted spoon and cover to keep warm.
Heat skillet over medium heat. Place 1 tortilla in skillet and cook until crispy and dark spots appear on bottom, about 1 1/2 minutes. Turn over and cook until crispy and darkened on the other side. Remove tortilla from skillet and replace with another tortilla. Cook until darkened and crispy on one side.
Remove tortilla from skillet and spread one-quarter of arugula pesto on crispy side. Top with one-quarter of cheese, shrimp, and tomatoes. Carefully return tortilla to skillet and top with other crisped tortilla. Cover pan and cook until cheese has melted, about 1 1/2 minutes. Repeat with remaining tortillas and ingredients.
Slice each quesadilla into 4 sections and serve.
Serves 4.
Each serving contains: 507 calories; 34 g protein; 24 g total fat (6 g sat. fat, 0 g trans fat); 37 g total carbohydrates (2 g sugars, 6 g fibre); 572 mg sodium
source: “Dinner Worthy Quesadillas“, alive #391, May 2015
