INGREDIENTS:

• 1/2 c. cooked shrimp, deveined and peeled (divided)
• 1/4 c. spinach, julienned
• 1/4 c. cabbage, shredded
• 1/4 c. cauliflower, diced
• 1/4 c. radishes, shredded
• 1/4 c. carrots, shredded
• 1/4 c. mango, diced (divided)
• 1 Tbsp. cilantro
• 1 tsp. amaranth flakes (optional)

BANG BANG DRESSING:

• 1 tsp. rice vinegar
• 1 tsp. Serrano chili, finely diced
• 1/4 t. red pepper flakes
• 1 Tbsp. mayo
• 1/8 tsp. chili powder
• Juice of half of 1 lime
• 1/8 tsp. agave nectar

 

DIRECTIONS:

In a small bowl, mix shrimp and amaranth flakes with half of prepared dressing. Layer in a 16-oz. jar: spinach, cabbage, cauliflower, half of shrimp mixture, radish, half of mangos, carrots, rest of shrimp, remaining mango, and top with cilantro. Pour remaining dressing over the top.

 

NUTRITION INFORMATION:

Calories: 277 | Protein: 33g | Carbs: 24g | Fat: 7.6g | Sat. Fat: 1.3g | Trans Fat: 0g | Cholesterol: 184g | Sodium: 311mg | Sugars: 15.2g | Fiber: 5.1g