Description
This salad is so light and refreshing. Perfect for a warm summer’s day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!
Ingredients
- 3 fluid ounces pineapple juice
- 3 tablespoons orange juice
- ¼ cup extra-virgin olive oil
- salt and pepper to taste
- 1 pound large peeled and deveined cooked shrimp
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- 1 (10 ounce) bag baby spinach leaves
- 1 mango – peeled, seeded and diced
- ½ cup chopped macadamia nuts
- ½ cup dried banana chips
- 4 ounces crumbled goat cheese
- ¾ cup sweetened flaked coconut, toasted
Instructions
- Prepare the salad dressing by whisking together the pineapple juice
- orange juice
- and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil
- and season to taste with salt and pepper; set aside. Place the spinach leaves
- mango
- macadamia nuts
- and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center
- about 1 minute per side.
- To assemble the salads
- drizzle the spinach mixture with the salad dressing
- and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates
- and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Servings: 4