Shrimp Spinach Salad with Strawberries, Avocado & Toasted Cocunut

Tuesday, January 29, 2013

From our skinny table to yours

We love a good healthy salad and like to make that our meal at least once per week!  This just isn't any ordinary salad you'll be serving up tonight!  There are so many layers of flavors here which is sure to satisfy everyone!  We top a bed of fresh spinach leaves with grilled shrimp, sweet strawberries, cucumbers, avocado, and toasted coconut.  If you haven't tried toasted coconut before you are in for a real treat!  It's like dessert in your salad bowl ;)

Our homemade balsamic vinaigrette made the perfect topping to this salad! The sweetness from the dressing
was the perfect complement to the sweet strawberries and toasted coconut.   Don't worry if you haven't
whipped up our balsamic out yet, it's super simple to make.  Simply whip up balsamic vinegar, olive oil, soy sauce, lemon juice, dijon mustard, garlic powder, onion powder and a splash of brown sugar!  It's super healthy and super simple to make... our favorite combination ;)  You'll be amazed at how much better this tastes than pouring from your bottle.  Of course if you are short on time, top with your favorite balsamic!  Just be sure to use one serving (approx 2 tablespoons) either way you decide to go as calories can really add up!  We always portion out 2 tablespoons on the side for ourselves just to be sure we don't over pour ;)  

Hope you enjoy this healthy and delicious salad!

Shrimp Spinach Salad with Strawberries, Avocado & Toasted Cocunut
Olive oil
1 pound cleaned and devained shrimp
1 family size bag spinach
1 pint strawberries
1 cucumber
1 avocado
1 cup coconut
Juice of 1/2 lemon

Creamy Balsamic
1/4 cup balsamic vinegar
1/4 cup of extra virgin olive oil
Splash of lemon juice
Splash of soy sauce
1/2 tsp dijon mustard
1/2 tsp brown sugar
Sprinkle onion powder
Sprinkle garlic powder
Salt & Pepper

Let's get cooking!
1.  To make dressing first whisk together vinegar, olive oil, and mustard.  Then whisk in the soy and lemon juice.  Season with brown sugar, onion powder, garlic powder, salt and pepper.
2.  Wash and peel your shrimp.  Remove the tail.  Add one tbs olive oil to grill pan and place shrimp in pan.  Squeeze lemon juice over shrimp while cooking.  Cook for approx 3 minutes per side.  Shrimp will be pink when fully cooked.  (We kept ours on a little longer because we like them more well done)  Use your own judgement here!
3.  Add your coconut to dry saute pan and cook until it starts to brown.  Won't take long, approx 2-3 minutes will do so keep a close eye
4.  Cut strawberries and your cucumber into thin slices.  We try and keep them similar sizes for a pretty presentation.  Cube up the avocado into small chunks.  
4. Top spinach with all ingredients and pour 2 tbs sweet balsamic over top!

Serves 4 healthy portions!

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