Spicy Chipotle Shrimp Salad Menu
Avocado, mango, and pineapple salad*
*Heaet a grill pan over medium-high heat. Add 4 (1/2-inch-thick) pineapple slices and 1 cup sliced peeled mango; cook 3 minutes on each side or until browned. Divide pineapple, mango, and 1 sliced peeled avocado evenly among 4 plates. Combine 1 1/2 tablespoons fresh lime juice, 1/2 teaspoon honey, and 1/4 teaspoon salt; drizzle evenly over salads. Sprinkle 2 tablespoons cilantro leaves evenly over salads.
Cooking Light, July 2010
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