INGREDIENTS:

• 1 cup zucchini (1 small)
• 1/2 cup cooked, deveined & peeled shrimp
• 1/4 cup broccoli
• 1/4 cup radishes

LEMON GARLIC DRESSING:

• Juice from 1 lemon
• 1 tsp. olive oil
• 2 garlic cloves, crushed
• 1/4 tsp. onion powder 
• 1/16 tsp. salt
• Pinch of pepper, to taste

DIRECTIONS:

Thaw and wash about 10 pieces of cooked, deveined, and peeled shrimp. Remove tails and chop into half inch pieces. Use a spiralizer to make “zoodles” out of the zucchini. Roughly chop the zoodles to make them easier to handle and eat. Measure out a full cup of zucchini to use. Chop the radishes and broccoli; set aside while you make the dressing.

In a 16-oz. jar, layer half of the zucchini, broccoli, radishes, half of the shrimp, the rest of the zucchini, and then the rest of the shrimp. Pour the dressing over the top. Cover and chill.

NUTRITION INFORMATION:

Calories: 211 | Protein: 31g | Carbs: 13.75g | Fat: 5.4g | Sat. Fat: .98g | Trans Fat: 0g | Cholesterol: 178.75g | Sodium: 260mg | Sugars: 5.35g | Fiber: 3g