During weekends, I try to indulge on baking. On weekdays, however, I try to show a little more restraint. I’m trying to encourage my family to eat better by preparing healthier meals during the weekdays. I came up is this delightful Zoodle and Shrimp Salad with Tahini Sriracha Dressing. I used a portion of the dressing to marinate the shrimps – it was really amazing. I don’t have a grill so, this was cooked stove-top on a regular pan.
It’s been almost a month now since we’ve started, and I’ve tried to have more green, leafy vegetables and less of the simple carbs. Preparing healthier meals is definitely more challenging for Filipino dishes, which I’m more used to. The usual options for healthier meals can get boring really fast. Let’s face it, the very prospect of eating healthy invokes boring, but they don’t really have to be.
Here’s what I prepared for the salad: spiralized zucchini and carrots, added lettuce for more greens, cucumber for some crunch, sliced mangoes for sweetness, sprinkled toasted shredded coconut for texture, then added the tahini-sriracha dressing. I just topped it with the skewered shrimps, to give it a more fun, interesting way to present the meal. I get that not everyone would not have a spiralizer, you can julienne the zucchini and carrot as an alternative to that.
You can try the Tahini Sriracha dressing with just about any salad that you prefer, trade in your regular caesar salad dressing for this.
When you feel like trying this salad, the recipe is below. I’d like to hear from you, let me know how you like this dressing.