Fresh Starts

With winter finally coming to a close, we can begin to enjoy the fresh foods and vegetables that spring provides. My favorite way to kick off the warmer weather is with vibrant meals that will satisfy my palate while still keeping me on track with healthy eating. There’s nothing I love more than a huge salad full of fresh veggies and fruits during the spring and summer months. Let’s face it though; the traditional lettuce base can get pretty boring after a while. Being creative with different ingredients will help keep things interesting all year round. This zucchini noodle salad is super addictive by itself, but even better paired with garlic and lemon roasted shrimp!

Zucchini Noodle Salad:
  • 3 zucchinis - washed, skin on
  • 2 large carrots - washed, outer layer peeled
  • 1 red onion - sliced thin
  • 2 red peppers - sliced thin
  • Juice from 1 lemon
  • 2 Tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
Garlic and Lemon Roasted Shrimp
  • 1 bag of 16-20 peeled, deveined, tail-on shrimp - fresh or frozen (thawed)
  • 2 cloves garlic - minced
  • Juice from 1 lemon
  • Olive oil
  • Salt and pepper to taste
Zucchini Noodle Salad:
  • Using a peeler, peel the zucchini and carrots lengthwise into long, thin, ribbon-like pieces.
  • Thinly slice the red onion and peppers.
  • Combine all vegetables into a mixing bowl.
  • Squeeze lemon juice, drizzle with olive oil, vinegar and season with salt & pepper.
  • Toss until everything is incorporated.
  • Serve cold and devour!
Garlic and Lemon Roasted Shrimp
  • Preheat oven to 400°.
  • In mixing bowl, combine shrimp, minced garlic and lemon juice (after squeezing throw in the rinds as well).
  • Coat with olive oil, about 1/4 cup. Season with salt and pepper. Pour shrimp onto covered baking sheet and bake for 15 minutes or until fully cooked.
  • Serve hot and pair with the zucchini noddle salad.