pineapple
Soothing Cool summer Salad
- Asian Shrimp Pineapple Salad (photo courtesy of Framed)
Before I began following the Primal Blueprint I loved a refreshing cool salad during the summer months. This Asian inspired shrimp salad fits that bill perfectly. The spicy herby dressing, paired with the smooth avocado and refreshing pineapple will satiate your hunger for something healthy and filling without having to even turn on the oven during these hot summer months. The addition of slivered or chopped almonds gives it that extra crunch you might be looking for. This dish is great for lunch, either on its own or wrapped in lettuce leaves. It also makes a great party dish that your friends will love. I sometimes use canned pineapple for this recipe along with a few tablespoons of the light syrup for the dressing. I prefer fresh pineapple and you can squeeze some of the natural juices from the pineapple for the dressing as well. This recipe will yield 2-4 servings.
-
2 tbls. Olive Oil
-
2 tbls. Asian fish Sauce
-
Juice of 1 large lime or 2 small limes (about 2-3 tbls.)
-
2-3 tbls. fresh pineapple juice (or reserved light syrup if you are using canned)
-
1 clove garlic, finely chopped
-
1/2 cup finely chopped red onion
-
1 small jalapeno or thai chili pepper, finely chopped (remove seeds if you like it less spicy)
-
2Â tbls. fresh chopped mint leaves
-
1 tbls. chopped cilantro
Whisk together the oil, fish sauce, lime juice, and pineapple juice until well combined. Stir in garlic, red onion, chile peppers, mint and cilantro.  Set aside.
Assemble the salad.  You will need:
-
20 peeled and deveined cooked large shrimp (tails removed)
-
1 1/2 cups pineapple cut into 3/4″ cubes
-
I large avocado
-
2 tbls. chopped or slivered almonds
-
8 lettuce leaves (butter, romaine, red leaf: your choice)
-
4 lime wedges for garnish
Assemble the salad. Leave the shrimp whole if you are serving the salad alone or cut the shrimp into 2 or 3 pieces, depending on the size of the shrimp, and  about the same size as the pineapple chunks if you are going to serve this salad wrap style. Place the shrimp in a large bowl and salt and pepper the shrimp to to taste.  Halve, pit, peel and roughly chop the avocado. Add the pineapple, avocado and dressing to the shrimp and stir to combine. I like to place the salad in the refrigerator for about 15 minutes to allow the falvors to meld and develop, but this is not necessary.  When you are ready to serve, divide the salad among 2-4 plates, sprinkle the salad with some of the chopped almonds, and place 2-4 lettuce leaves and lime wedges alongside the  salad and serve.
I hope you enjoy this salad. Its packed with flavor and nutrition. Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. Pineapples are an excellent source of vitamin C and manganese. Pineapples are also  known for having the anti-inflammatory substance bromelain. This salad will undoubtedly become a summer favorite.
