Recipe: Shrimp/Snow Pea Salad

Pre-cooked protein makes this a speedy salad.

It's just one of the 150+ delicious recipes in the Zero Belly Cookbook!

Asian Salad Dressing
⅓ cup rice wine vinegar
3 Tbsp extra-virgin olive oil
2 Tbsp raw Manuka honey
2 Tbsp low-sodium tamari.

¾ lb snow peas
1 lb pre-cooked, shelled and deveined shrimp
5 radishes, thinly sliced
¼ large red onion, thinly sliced
1 large red bell pepper, thinly sliced
2 Tbsp coarsely chopped fresh cilantro

Serve salad with 3 ounces of Asian Salad Dressing

Serves: 4

Per serving: 248 calories / 5 g fat / 18 g carb / 2 g fiber / 25 g protein

• Combine dressing ingredients in a glass jar. Shake vigorously until emulsified. Store in fridge for up to 2 weeks • Combine snow peas, shrimp, other ingredients and dressing in a large bowl. Mix and divide into four plates.
• If you have time to blanch the snow peas: Bring a medium pot of water to a boil. Fill a large bowl with ice and cold water. Place snow peas in the boiling water for 30 seconds or until tender. Transfer peas into the ice water using a large, slotted spoon. Once cool, take peas out and place on a plate lined with paper towels to dry.

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