It may not be picnic weather, but spring produce is flooding the markets and grocery stores.

Zesty shrimp noodles

Makes 2 | Takes 40 mins


2 Tbsp avocado oil

2 shallots, minced

1 jalapeño pepper, sliced in rounds (remove seeds if you don’t like too much spice)

3 cloves garlic, minced

1 inch knob of fresh ginger, grated fine

1 stalk lemongrass, fleshy part of the stalk cut into quarters and crushed using a mortar and pestle to release the flavour

400 g (14 oz) peeled uncooked shrimp, defrosted

1 lime, juice and zest

1 tsp tamari

1 package of angel hair NuPasta, rinsed and drained

1/2 red pepper, cut in to thin strips

7 mint leaves, roughly chopped

1 Tbsp sesame seeds

Salt, to taste


Heat avocado oil in a pan and add shallots, jalapeño, garlic, ginger and lemongrass. Let the spices cook on medium heat for five minutes, stirring regularly. Turn down the heat if it starts to brown too quickly. Turn up the heat to medium-high and add the shrimp, lime and tamari. Cook until the shrimp turn pink—this won’t take more than a couple of minutes. Be careful not to overcook them. Add the NuPasta with a bit of olive oil and heat through, let the noodles soak up the excess spices. Garnish with red pepper slices, sesame seeds and mint.

Nutritional value (per serving): Calories 403; Fat 19g; Carbohydrates 19g; Protein 38g

Simple salad with avocado dressing

Makes 2 | Takes 20 min


1 head of Boston or butter crunch lettuce, washed


1 cup parsley, packed

1 avocado

6 Tbsp. olive oil

1 clove garlic

3 Tbsp. white balsamic vinegar

Juice of 1/2 a lime

1 tsp lemon juice

3 pinches salt, or to taste

1 tsp mustard


Blend the dressing ingredients in a blender or food processor. Let sit for at least 15 minutes to allow flavours to meld. Toss with lettuce by hand ensuring each leaf is lightly coated. Serve.

Nutritional value (per serving): Calories 276; Fat 26g; Carbohydrates 12g; Protein 2g

Like this recipe? How about this Yam & Hummus bites for a snack later or as an appy!

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