I've Got To Be Seen, Green! Evergreen Bowl w/ Honey-Lemon Shrimp & Cilantro Dressing
Food is one of the great pleasures of life. Finding ways to eat healthy, while still maintaining the flavor, is one of our favorite creative endeavors! With summer around the corner, aka bikini and crop top season, one of our go-to lunches is the Evergreen Bowl.
This filling bowl is light on its own, and full of delicious green vegetables. We like to add beans, pan-fried tofu, or in this case, shrimp, for our protein! The cilantro dressing adds a slightly spicy note to the bowl, but we promise you'll love every bite, hot or cold!
Finesse Tip: Blanching vegetables is a great way to maintain the color and crunch of a vegetables. We don't know about you, but there is nothing worse than muted, mushy veggies when you are trying to eat healthy!
Evergreen Bowl w/ Honey Lemon Shrimp
Serves 2
Ingredients
3 cups bite-size pieces of mixed green vegetables ( broccoli florets, zucchini, snap peas, asparagus, and green beans)
1 cup of cooked quinoa
Handful of sprouts or micro-greens
2 tablespoons sliced raw almonds
2-4 oz - medium-sized shrimp
Juice of one lemon
1 Tablespoon of honey
Cilantro Dressing (See recipe below)
Cooking Instructions
Preheat oven on broil
Season shrimp with your favorite spices ( I like to use salt, lemon juice, honey lemon pepper, garlic, and paprika)
Bring a large pot of water to a simmer and blanch the vegetables for 2-3 minutes. ( You want them to turn bright green and be just cooked, but still have bite to them)
Place shrimp in oven (on parchment paper) for 3- 4 min)
Cilantro Dressing
Makes 1 cup
Ingredients
2 cups cilantro
1 garlic 1/2 inch piece fresh ginger
1 tablespoon chopped jalapeno
Pinch sea salt
Juice of 1 lemon
1/2 cup to 3/4 cup olive oil
Cooking Instructions
Combine cilantro, garlic, ginger, jalapeno, lemon, and salt in a blender or food processer and puree until well-combined. Slowly drizzle in the oil until the mixture reaches a pourable consitency. Season with additonal salt to taste