Next week is a Big Work Week around our house. Dave has deadlines every week for school, but my schedule is usually really flexible, so...Read More
Tropical Chopped Salad
There are many azure-blue-and-white-sand beaches that top lists of “The Ten Best Tropical Islands.”
Exotic places like Fiji, Bora Bora, Tahiti.
Their names evoke images of dramatic sunsets, the warm kiss of the sun, and flavors like sweet mango, citrus, and the briny sea. is salad is perfect for a lazy day when your biggest ambition is to flip over from sunning your front to sunning your back. If you find yourself in a snowsquall, wishing for an island breeze, you can use defrosted, frozen mango in this recipe to import sunshine into your day.
Tropical Chopped Salad
Serves 2-4 | Prep 20 minutes | Whole30 compliant
Ingredients, per person:
1 pound shrimp (any size will do)
1 tablespoon lime juice
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 medium red onion, finely minced (about 1/4 cup)
1/2 teaspoon Jerk Seasoning
1/4 cup fresh cilantro leaves, minced (about 1 tablespoon)
1 ripe mango
1 medium ripe avocado
2 medium red bell peppers
salt and ground black pepper, to taste
With a small, sharp knife, pierce the shrimp at the head end and carefully cut along the back toward the tail, removing the dark vein. Rinse in running water. Bring a saucepan of water to boil and add the shrimp. Set a timer for 4 minutes and let the shrimp enjoy the hot tub; no need to bring it to a boil again. When time is up, drain the shrimp and let them cool just until you can handle them without burning your ngertips. Cut them into 1/2-inch pieces.
In a medium bowl, mix the warm shrimp with the lime juice, lemon juice, olive oil, onion, Jerk Seasoning, and cilantro. Let the shrimp marinate while you prep the other ingredients.
While the shrimp is in the flavor spa, dice the mango, avocado, and red pepper into equal-sized dice. I like 1/2-inch cubes. Toss everything together and eat languidly.
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OMG, that looks so good. I love that flavor combo!
Reminds me of this one, which I just had yesterday: http://paleodietlifestyle.com/shrimp-mango-salad/
Must try it with the cumin and mayo though – since I bought your book I’m totally hooked on homemade mayo, so thank you for that 🙂
I hadn’t seen that one! I like mine ’cause it has peppers and cucumbers and CUMIN 😉
Ah yes, your love for cumin really shows through the recipes in the book too 😀 Been using it *a lot* lately.
I’m with you on the weather! Bet this salad would be good with firm grilled salmon filet chunked too.
Yummo. Perfect food for a summer in Sydney, thanks!
WHen I first saw this headline I thought you wrote “Tragical Chopped Salad.” I thought….what happened to her chopped salad?!
Now I feel like I need to try to write a story about the Tragical Chopped Salad — maybe a little murder mystery. Who poisoned the salad?!
I don’t like cilantro, either.
I made your Moroccan Dipping Sauce tonight and was wondering what I should sub for the cilantro…I ended up using chives (it’s what I had), but now am wondering what you use in place of it?
Am I’m missing where to add the chopped onion though? I don’t see it in the instructions.
Also, I’m very very intrigued by the creamy avocado dressing, must I wait til June?!?
I’m with you on the missing winter Mel! But on the bright side, the heating bill was low and more importantly, it looks like homegrown tomatoes will get here sooner! And I’ll have to try your beautiful salad with extra cilantro…I love the stuff. 🙂
I am yearning for that avocado dressing and cannot wait to see it! This recipe looks great, esp with Tx Gulf shrimp all over the place right now. Yay!
Have you seen Ball’s plastic 8oz jars yet (clear jar with a lime green lid)? You can lock them onto each other for easy storage, and write directly on them. I am pretty sure that I read that they’re BPA free too. I’ve been using them for spice storage and they’ve transformed my spice cabinet. Wal-mart has them for about $3 for a package of 5.
I will be dreaming of creamy avocado until the recipe is officially released. I am completely obsessed with your homemade mayo and all of the different uses for it. Southwest cumin lime dressing, anyone?
I am in Minneapolis and last week was our first big snowfall. This week it was 55 degrees. Next week it is supposed to be 65. Where is my lovely winter snow?
I just made this and was slightly skeptical because I normally dislike cucumbers and raw onions. I thought it best to trust you and try it…so glad I did. THIS IS DELISH!
I’m so glad you guys like this recipe. I’ll see if I can come up with some more Super Simple and crazy-good ones for you!
The weather has warmed up to the high 60s here in rainy Portland, OR and I’m making this salad for dinner – for the second time in two weeks. Bring on the simple summer salads, Mel!
It’s getting REALLY warm here, so yeah — maybe I’ll start thinking about some more fun salads for the summer. Thanks for the suggestion! Glad you like this recipe.
Oh my word. I just threw this together for dinner tonight and I don’t want to share with the rest of my family! It’s perfect for a HOT Spanish evening 🙂
Hooray! Glad you enjoyed it. Happy cooking & eating to you!
I will be making this for my husband and myself!!!
I made this with crab and it was amazing! Thanks for staving off the Whole 30 food rut.
Happy Whole30-ing! NO RUTS!!!