Here’s a Cobb salad with a tropical twist. Ripe juicy mangoes are at the height of their season, and I added them along with shrimp sauteed with coconut to make a refreshing summer salad with a hint of the tropics.
I 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.
Helpful Hints:
- 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.
Tropical Cobb Salad
Yield 2 servings. Recipe by Linda Gassenheimer.
Olive oil spray
1/2 cup unsweetened shredded coconut
3/4 pound peeled shrimp
4 cups lettuce
1 mango (2 cups, cubed)
1 cup cherry tomatoes, cut in half
1 avocado, sliced
1/2 cup crumbled blue cheese
4 tablespoons reduced fat oil and vinegar dressing
2 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 2 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.
Per serving: 687 calories (38% from fat), 29.2 g fat (13.1 g saturated, 8.8 g monounsaturated), 299 mg cholesterol, 48.3 g protein, 65.4 g carbohydrates, 13.7 g fiber, 824 mg sodium.
