Asian Inspired Zucchini Noodle Salad - Paleo Friendly!

Spring has finally sprung!

It was a long time coming, but it seems like warmer temperatures are finally here. That means light and refreshing meals that are totally crave-worthy are on the menu!

I love salads, I really do. It's so easy to fall into a salad rut - same spinach, different day. I decided to start shaking up my salad game and utilizing zucchini noodles for the base of this salad was the perfect way to do it! This salad is a rainbow of colors and a fun twist on your average salad.

Asian Inspired Zucchini Noodle Salad - Paleo Friendly

Serves 2

Ingredients:

  • 1 package Cece's Veggie Noodle Zucchini Noodles (10.7oz)
  • 1/2 cup thinly sliced carrots
  • 1 cup purple cabbage, chopped
  • 1 medium red bell pepper, sliced
  • 6 oz extra large shrimp, precooked
  • 2 eggs
  • 1/4 cup sesame ginger vinaigrette (I used Primal Kitchen's brand which is paleo friendly)

Directions:

  1. Divide the zucchini noodles into two bowls. 
  2. Arrange half of each of the chopped veggies in each bowl. 
  3. Add half of the cooked shrimp to each bowl. Leave room for a soft boiled egg!
  4. Fill a small pot with water and bring to a boil. 
  5. Lower heat a small amount so the water is rapidly simmering. Add your eggs, cover and set a timer for 6 minutes. 
  6. Remove the eggs from the water with a slotted spoon and run under cool water for about one minute. 
  7. Carefully peel the eggs. 
  8. Set one egg in each bowl and cut the top off. The yolk should be runny! 
    9. That yolk porn!
  9. Drizzle sesame ginger vinaigrette on top of the salad and voila! A rainbow of tastes and textures that will have you coming back for more. 
Macros per bowl:
270 calories 15c/12f/31p

What's your go-to salad combo? I usually go for goat cheese/berry/balsamic but loved twisting things up with this new combo!

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