Sometimes you are just not in the mood to make dinner. This recipe is so easy and it is really refreshing and tasty. You can alter the size of it based on the people you are feeding and their appetites. My son and husband are big eaters. They loved this. And, it is good for you so eat up!
*Avocados: Avocados are packed with vitamins, nutrients phyto-chemicals and healthy fats.
*Mangoes: The phenolic compound found in mangoes has been found to have powerful antioxidant and anticancer properties. They are high in iron, vitamin A, Vitamin E and have anti- inflammatory properties.
*Lettuce: high scores in the nutritional wars because it is rich in lutein and beta-carotene. Leafy lettuce also supplies vitamins C and K, calcium, fiber, folate, and iron. Vitamin K is credited with helping blood clots. As if that were not enough, lettuce can also include vitamins A and B6, and folic acid. Different varieties of lettuce also offer iron, magnesium, phosphorus, lycopene, potassium zeaxanthin.
Shrimp, Mango and Avocado Salad with Sweet Chili Ginger Vinaigrette
Prep time: 15 minutes
Serves 4
½ cup of Asian sweet chili sauce
2 T unseasoned rice wine vinegar
1 T minced peeled fresh ginger
16 peeled, cooked large shrimp with tails left in tact.
1 large head of lettuce – butter, romaine or red leaf
1 large mango ( I do two) peeled, pitted, cut into 1/3 inch slices
1 avocado, halved, pitted peeled and cut into 1/3 inch slices
Whisk first 3 ingredients in small bowl; season with sea salt and pepper. Place shrimp in medium bowl. Add 3 T of vinaigrette; toss to coat. Divide lettuce up amongst plates. Alternate mango and avocado and shrimp on top of the lettuce. Drizzle the rest of the dressing on top
No comments:
Post a Comment