NUTRITION

SERVINGS

INGREDIENTS

3 ounces Flank Steak

2 ounces Shrimp

1 medium Zucchini

2 cups Spring Mix

1 tablespoon Tahini

2 teaspoons Olive Oil

1 teaspoon Maple Syrup

2 tablespoons Sauerkraut

PREPARATION

• 1

  Preheat your oven to 400°F (200°C).

• 2

  Slice the zucchini into half-moons and toss with 1 teaspoon of olive oil, salt, and pepper.

• 3

  Spread the zucchini on a baking sheet and roast for 15-20 minutes until tender and caramelized.

• 4

  Season the flank steak and shrimp with a pinch of salt and pepper.

• 5

  Heat the remaining 1 teaspoon of olive oil in a skillet over medium-high heat.

• 6

  Sear the steak for 3-4 minutes per side for medium-rare; remove from the pan and let it rest before slicing thinly against the grain.

• 7

  In the same skillet, sear the shrimp for 2 minutes per side until pink and opaque.

• 8

  In a small bowl, whisk together the tahini, maple syrup, and a squeeze of fresh lemon juice, adding a teaspoon of water at a time until it reaches a drizzling consistency.

• 9

  Place the spring mix in a large bowl and top with the roasted zucchini, sliced steak, seared shrimp, and sauerkraut.

• 10

  Drizzle the maple-tahini dressing over the bowl and serve immediately.