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Instagram is rife with photos of gorgeous meals, and for good reason: Creating beautiful food is a true art. We experience food with our eyes first, so the colors, textures, and display of a meal affect our experience with it. These two healthy recipes are designed to power your triathlife—and up your Insta-food game.
Curry Shrimp & Vermicelli Bowl
Pile on the servings of crisp, colorful veggies with this beautiful noodle bowl. A simple yellow curry adds rich flavors to the shrimp and fresh veggies.
Makes 4 Servings
Yellow Curry Sauce
1 tsp canola oil
1 T fresh ginger, grated
3 cloves garlic, grated
2 T yellow curry paste
14-ounce can coconut milk
1 T lime juice
1 tsp maple syrup or honey
1 tsp yellow curry powder
Shrimp, Veggies & Vermicelli
24 large peeled shrimp 1 T canola oil
8 ounces Vermicelli-style rice noodles
6 cups Napa cabbage, thinly shredded
1 red, 1 yellow bell pepper, sliced
2 cups chopped jicama
1⁄2 English cucumber, sliced into coins
1⁄2 cup salted cashew halves
1⁄2 cup chopped cilantro
2 limes, halved
To make the curry, heat canola oil in a medium saucepan over medium heat. Sauté the next three ingredients for 2 minutes. Add the remaining curry ingredients, and whisk until well-incorporated. Bring to a low boil, stirring occasionally. Turn off heat, and let rest 5 minutes before serving.
Cook the noodles according to the package. Drain, and rinse with cold water to prevent sticking. Pat with paper towel to dry.
Heat oven to high broil. Toss the shrimp with canola oil, salt, and pepper. Place on a baking sheet, and broil 90 seconds to 2 minutes per side (until golden on outside and just cooked through).
Divide the Napa cabbage among four large bowls with the veggies. Place one-quarter of the noodles over the cabbage in each bowl. Drizzle 1⁄4 cup of the curry sauce over the cabbage and noodles.
Top each bowl with six shrimp, then sprinkle with garnish. Serve each with 1⁄2 lime squeezed over the top.
Salmon with Fresh Veggies, Lemon Tahini, And Farro
This meal is simple enough for weeknight cooking but also decorative enough to wow guests. Garnished with edible flowers, this spread is guaranteed to be memorable.
Lemon Tahini Sauce
1⁄2 cup sesame tahini
1⁄4 cup each parsley, cilantro
3 garlic cloves
6 T lemon juice
Zest of one lemon
1 T maple syrup or honey
1⁄2 salt and pepper to taste
Salmon & Veggies
24 ounces salmon, skin on
4 soft-boiled eggs, halved
2 small avocados, sliced
1 red onion, sliced, grilled
1 red, 1 yellow heirloom tomato, sliced
1 golden beet, sliced thin
1 red beet, sliced paper thin
1 1⁄2 cup sugar snap peas
1 1⁄2 cup quartered artichoke
1 cup hearts of palm, sliced
1 cup mixed olives
1 cup piquillo peppers
1⁄2 cup capers
4 ounces purple or white asparagus
Garnish & Farro
2 blood oranges, halved
1 cup microgreens or pea shoots
1⁄2 cup edible flowers
3 cups cooked farro
Combine tahini ingredients in food processor until smooth.
Heat oven to 450 degrees. Rub salmon with olive oil, salt, and pepper. Sear for 90 seconds, flesh side down, in a skillet or cast-iron pan over medium-high heat. Flip so skin side is down, and place in the oven to finish cooking until medium rare, approximately 10 minutes.
Use an extra-large cutting board, slate, or platter to arrange the ingredients. Place the salmon and the eggs on the board first. Arrange the rest of the ingredients around the salmon, alternating ingredients based on color, to create a color wheel.
Place the blood orange halves around the board, along with piles of microgreens or pea shoots, in a decorative fashion. Sprinkle the edible flowers over the salmon.
Serve the farro in a decorative serving dish on the side with the tahini.