Tropical Salad with Hass Avocado and Grilled Shrimp

Prep Time: 30 minutes

Cook Time: 5 minutes

Total Time: 35 minutes

Ingredients

• 1 lb medium or large shrimp, peeled and deveined
• Ginger Dressing (see make-ahead recipe below)
• 1/2 pineapple, peeled, cored and diced
• 2 mangoes, peeled, seeded and diced
• 1 papaya, peeled, seeded and diced
• 1 head butter lettuce, core removed, washed and chopped
• 1 ripe, fresh hass avocado, seeded, peeled and cut into 1/4-inch slices

Ginger Dressing

• 2 cloves garlic
• 3 Tbsp. finely chopped ginger
• 1/4 cup coarsely chopped cilantro
• 2 lemons, zested and juiced
• 3 tbsp.canola oil

Instructions

1. Place shrimp a medium bowl. Mix with half of the ginger dressing. Cover and refrigerate for 20 minutes.
2. Thread shrimp onto pre-soaked wooden skewers.
3. Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Use a fork or tong, slide shrimp off  skewers and place in a bowl and cover with foil to keep warm.
4. Toss pineapple, mango and papaya together in a medium bowl.
5. Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.

Ginger Dressing

1. Place garlic, ginger, cilantro, lemon zest juice, and oil in a food processor. Blend until smooth.

Nutrition Facts:

Nutrition Information Per Serving: Calories 440; Total Fat 19 g (Sat 2 g, Trans 0 g, Poly 4.5 g, Mono 11 g); Cholesterol 220 mg; Sodium 270 mg; Potassium 1070 mg; Total Carbohydrates 45 g; Dietary Fiber 9 g; Total Sugars 29 g; Protein 27 g; Vitamin A 2461 IU; Vitamin C 122 mg; Calcium 116 mg; Iron 5 mg; Vitamin D 0 IU; Foliate 124 mcg; Omega 3 Fatty Acid 1.5 g 

% Daily Value*: Vitamin A 50%; Vitamin C 200%; Calcium 10%; Iron 30% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.