Rainbow Pad Thai

Ingredients:

4-6 oz spiralized squash, zucchini and/or beet                           

½ Tbl olive oil                                 

¼ cup sliced leek

generous cup kale slaw salad mix                  

generous 1/8 cup cilantro, fresh

1/3 cup shelled edamame, cooked  

3 oz cooked, peeled/deveined shrimp

½-1 cup microgreens/sprouts       

2 Tbl peanut sauce

Garnish with lime wedges, avocado, peanuts & sriracha if desired.

Instructions:

In large sauce pan over medium heat, cook leek in olive oil until soft. Add spirals, kale slaw, cilantro, edamame and shrimp, tossing briefly over heat (~2 minutes) so that veggies retain crunch but aren’t completely raw.

Remove from heat. Add peanut sauce and microgreens; toss until combined.

Makes 1 large serving

425 Calories

17 g Total Fat; 3 g Saturated Fat; 600 mg Sodium; 36 g Carbohydrate; 5 g Fiber; 29 g Protein; 77% DV Vitamin A; 59% DV Vitamin C