Vibrant Vietnamese Snack Bowl

Allergens

Shellfish (shrimp)

Ingredients

• 1 cup cooked shrimp, peeled and deveined 2 cups mixed leafy greens (spinach, kale, or Swiss chard) 1 medium carrot, julienned 1/2 cup cucumber, thinly sliced 1 small avocado, sliced 1/2 red bell pepper, sliced 1 tablespoon fresh lemon juice 1 tablespoon extra
• virgin olive oil Salt and black pepper, to taste 1/4 cup fresh cilantro leaves, for garnish 1/4 cup chopped scallions, for garnish 1 lime, cut into wedges

Instructions

1. In a large bowl, toss the shrimp with lemon juice, olive oil, salt, and pepper to taste. Set aside to marinate for 10 minutes.
2. Arrange mixed greens on two serving bowls or plates. Top with carrots, cucumber, red bell pepper, and avocado slices.
3. Add the marinated shrimp on top of the vegetables.
4. Garnish with cilantro leaves and scallions. Serve with lime wedges on the side.

Chef’s Insight

Fresh herbs and citrus add a burst of flavor, making this snack bowl both delicious and nutritious.

Notes

Feel free to add your favorite protein source or extra vegetables for a more filling meal.