Tropical Seafood Salad
  • 1/2cup extra-virgin olive oil
  • 1/4cup white-wine vinegar
  • 2teaspoons minced fresh serrano or jalapeƱo pepper
  • Pinch of saffron threads
  • Juice of 2 limesabout 1/2 cup
  • 1/2head romaine lettuce leaves
  • 2pints yellow pear or grape tomatoes, halved
  • 1/3cup diced yellow bell pepper
  • 1/3cup diced cantaloupe
  • 1/3cup fresh or bottled diced mango
  • 1/3cup diced papaya
  • 1/3cup diced jicama
  • 1medium cucumber, peeled, cut lengthwise, cored, and cut into 1/2-inch pieces
  • 1pound small shrimp, shelled and cooked
  • 4tablespoons minced fresh chives
  1. Combine olive oil, vinegar, peppers, saffron, and lime juice in the bowl of a food processor and blend well.
  2. In a large unbreakable bowl with a lid, shred romaine leaves.
  3. In a second large bowl, combine remaining ingredients except for chives. Pour about half of the dressing over shrimp mixture and toss well. Mound mixture on lettuce leaves and garnish with minced chives. Pack into an insulated cooler just before leaving, and keep well chilled until serving time.
Recipe Notes
Nutrition Facts
Tropical Seafood Salad
Amount Per Serving
Calories 172
% Daily Value*
Cholesterol 112mg 37%
Sodium 101mg 4%
Total Carbohydrates 11g 4%
Dietary Fiber 3g 12%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 172 cal, 40% fat cal, 8g fat, 1g sat fat, 112mg chol, 15g protein, 11g carb, 3g fiber, 101mg sodium