Add the finely chopped kale, cooked couscous or quinoa, peas, chives, and mint to a large serving bowl
Add all the vinaigrette ingredients to a blender and blend
Dress the salad with the dressing and toss to combine
Preheat the grill to high
Skewer the shrimp and zucchini as shown
Brush with olive oil, and season with salt and pepper
Grill for 2 minutes on each side
Add the shrimp and zucchini to the salad and toss once more
