Salads don’t have to just be dinner for dieters… a hearty, healthy, balanced concoction that won’t leave you hungry again at midnight. Tropical fruits are in season and I’m keepin it fresh with this meal.
The external conditions may still be bouncing back and forth between blissfully warm days and freezing rain, but mentally I won’t let this yo-yo hold me back. I am springing forward with my mind focused on the heat ready to pervade for months on end. In spirit of March coming to a close, I am continuing on with my tropical fruit theme. Fresh mango chutney on Sunday and a pineapple based salad today.
I love salads but typically don’t consider them meal-worthy. In fact, last week I brought a garden salad as my lunch option. By 2pm I was experiencing a gut-wrenching hunger that forced me to pull over and grab an unhealthy snack. To add more depth to salads, include a protein like meat, nuts or beans and don’t be afraid to toss a starch in there also. For this salad below, I included roasted sweet potato. A superlative vegetable option rich in Vitamin C and fiber, this orangish carbohydrate will not only provide substance to your meal but you’ll feel the immunity boost as a result. Sunflower seeds add a nutty texture that complements the tart pineapple, creamy avocado, and crunchy bell pepper. If feng shui exists in salad composition, these greens surely have the perfect balance.
Tropical Spring Salad
- Mixed field greens – about 2 cups per person
- 1/2 lb cooked shrimp seasoned with smoked paprika & garlic salt & olive oil
- 1/2 avocado diced
- 1 cup diced fresh pineapple
- 1 cup sliced green bell pepper
- 1/4 cup sunflower seeds
- 1 sweet potato diced into cubes seasoned in chile powder & garlic salt
- 1 egg yolk
- 1/4-1/2 cup olive oil
- squeeze of half lemon
- salt and pepper
- chopped fresh parsley
Make a few slits in sweet potato and microwave on high for 3-5 minutes until softened but not easily mashed. Chop into small cubes, season with olive oil, garlic salt, and chile powder. Roast in oven at 400 degrees for about 15-20 minutes or until edges are crispy and center is soft. Let cool a bit.
Season shrimp with paprika and salt and warm up the shrimp.
In a bowl, whisk the egg yolk until pale yellow. While whisking, slowly add olive oil and then the lemon juice. Season with salt and pepper and mix in chopped parsley.
Layer field greens, sliced bell pepper, avocado, pineapple, shrimp, sweet potato, and sunflower seeds. Drizzle dressing over top.
Serve with Quintay Clava Sauvignon Blanc