Tropical Seafood Salad

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 280
  • Calories from fat: 23%
  • Fat: 7.2g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.7g
  • Protein: 25.1g
  • Carbohydrate: 26.6g
  • Fiber: 0.0g
  • Cholesterol: 127mg
  • Iron: 0.0mg
  • Sodium: 379mg
  • Calcium: 0.0mg

Ingredients

  • 1 pound unpeeled medium-size fresh shrimp
  • 2 small ripe mangoes, peeled and seeded
  • 1/4 cup fresh lime juice
  • 1 1/2 tablespoons finely chopped jalapeno pepper
  • 1 1/2 tablespoons dark rum
  • 1 1/2 teaspoons olive oil
  • 3/4 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • Vegetable cooking spray
  • 1 teaspoon olive oil
  • 1 (6-ounce) tuna steak (1 inch thick)
  • 6 cups torn fresh spinach leaves
  • 1/2 cup diced purple onion
  • 8 plain breadsticks

Preparation

  1. Peel and devein shrimp; set aside.
  2. Coarsely chop 1 mango. Slice remaining mango into 1/4-inch-thick slices; set aside. Combine chopped mango, lime juice, and next 5 ingredients in container of an electric blender or food processor. Cover and process until smooth, stopping once to scrape down sides; set aside.
  3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon olive oil, and place over medium-high heat until hot. Add shrimp, and saute 3 minutes. Remove from skillet, and set aside. Add tuna to skillet, and cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove from heat, and let cool completely. Flake tuna into large pieces with a fork.
  4. To serve, place 1 1/2 cups spinach on each of 4 plates. Arrange sliced mango, shrimp, and tuna evenly over spinach; sprinkle with onion. Drizzle mango mixture evenly over salads. Serve with breadsticks.
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