NUTRITION

SERVINGS

INGREDIENTS

8 oz shrimp

1 oz rice vermicelli

1 tbsp olive oil

0.5 cup cucumber

0.5 cup red bell pepper

0.25 cup carrots

2 tbsp lemon juice

1 clove garlic

1 tsp honey

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

1 tbsp fresh mint

PREPARATION

• 1

  Cook the rice vermicelli according to package instructions, then drain and rinse with cold water to stop the cooking process.

• 2

  In a small mixing bowl, whisk together the lemon juice, olive oil, minced garlic, honey, sea salt, and black pepper to create the dressing.

• 3

  Heat a non-stick skillet over medium-high heat and sauté the shrimp until they are pink, opaque, and cooked through.

• 4

  In a large bowl, combine the cooled vermicelli, sautéed shrimp, sliced cucumber, bell pepper, and shredded carrots.

• 5

  Pour the lemon-herb dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.

• 6

  Garnish with chopped fresh cilantro and mint before serving chilled or at room temperature.