Monday, April 18, 2011

Sweet Heat Shrimp, Mango and Avocado Salad

Often when Luke goes out of town, I either use that time to catch up on happy hours with friends and eating out, or I make a large vat of homemade mac and cheese and live off of that for several days. Since neither of those are particularly healthy options AND I've got a wedding to look forward to (no date yet!), I needed to focus on some gentle, nutritious meals for one. This salad was simple and FAST to make, and I made it to the gym afterwards feeling energized and not stuffed. You'll love the sweetness of the mango and honey, creaminess of the avocado and the little kick of the red pepper. Give it a try!

Sweet Heat Shrimp, Mango and Avocado Salad

1/4 pound shrimp, deveined and tails removed
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon honey
Juice of 1 lime
1/8 teaspoon crushed red pepper
4 cups spinach
1 Ataulfo mango, diced (these are the little yellow ones you might know as Champagne mangos - SO addictive)
1/2 small avocado, diced
1-2 small radishes, thinly sliced

Preheat a nonstick skillet with olive oil on medium high heat. Season shrimp with salt and pepper, then cook 1-2 minutes on each side, until curled up and pink. Place in a bowl and top with honey, lime and red pepper and toss to combine.

In a medium bowl, combine spinach, mango, avocado and radishes and toss. Top with spinach and toss to combine and dig in!

1 comment:

aprons chef said...

is it delicious? i mean shrimp, mango and avocado salad.