Energizing Vietnamese Shrimp Zucchini Noodle Salad

Allergens

Shellfish (shrimp)

Ingredients

• 1 medium zucchini
• 6 large shrimp, peeled and deveined
• 2 cups baby spinach
• 1/4 cup fresh basil leaves
• 1/4 cup fresh cilantro leaves
• 1 tablespoon olive oil
• 1 lime, juiced
• 1 teaspoon fish sauce
• 1 teaspoon coconut sugar (optional)
• 1/2 avocado, sliced
• Salt and pepper to taste

Instructions

1. Spiralize the zucchini using a spiralizer or a julienne peeler to create noodle shapes.
2. In a large bowl, combine the zucchini noodles, baby spinach, basil leaves, and cilantro leaves. Set aside.
3. In a medium saucepan over medium heat, cook the shrimp in olive oil until pink and cooked through. Season with salt and pepper to taste. Remove from pan and let cool slightly.
4. In a small bowl, whisk together lime juice, fish sauce, and coconut sugar (if using). Taste and adjust seasoning as needed.
5. Pour the dressing over the salad and toss to combine. Top with cooked shrimp and avocado slices. Enjoy immediately!

Chef’s Insight

Using fresh ingredients and a balance of flavors will make this dish incredibly refreshing and energizing.