Here’s a Cobb salad with a tropical twist. Ripe juicy mangoes are at the height of their season, added along with shrimp sauteed with coconut to make a refreshing summer salad with a hint of the tropics.
Cut the mango into cubes for the salad. Here is a quick way to do that:
Slice off each side of the mango as close to the seed as possible. Take the mango half in your hand, skin side down. Score the fruit in a crisscross pattern through to the skin. Bend the skin backward so the cubes pop up. Slice the cubes away from the skin. Score and slice any fruit left on the pit.
• You can use other summer fruits instead of mangoes, such as peach or berries.
• Look for peeled fresh or frozen shrimp in the market.
• You can use any type of lettuce.
• Prepare ingredients.
• Saute shrimp.
• Assemble salad.
To buy: 1 package unsweetened shredded coconut, ¾ pound peeled shrimp, 1 Romaine lettuce, 1 large ripe mango, 1 avocado, 1 container cherry tomatoes, 1 container crumbled blue cheese, 1 bottle reduced fat oil and vinegar dressing, 1 can olive oil spray and 1 whole wheat baguette
Tropical Cobb Salad
Yield: 2 servings.
Olive oil spray
cup unsweetened shredded coconut
pound peeled shrimp4 cups lettuce1 mango (2 cups, cubed)1 cup cherry tomatoes, cut in half1 avocado, sliced
cup crumbled blue cheese4 tablespoons reduced fat oil and vinegar dressing2 slices whole wheat baguette
Heat a medium-size nonstick skillet over medium-high heat. Spray with olive oil spray. Add the coconut and saute 1 minute. Add the shrimp and continue to saute 1 to 2 minutes, until the shrimp turn pink.
Divide the lettuce leaves between two dinner plates. Arrange the mangoes, shrimp, cherry tomatoes and avocado slices in rows over the lettuce. Sprinkle the blue cheese over the tomatoes and avocado. Drizzle the dressing over the salad. Serve with the baguette slices.
Linda Gassenheimer is the author of more than 30 cookbooks, including “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites.