I don’t know about you, but as much as I love warm and comforting holiday food, I find that several times during the Christmas season, I need a break from traditional fare. Something healthy and light with non-holiday flavors is just what I crave.

Lat week, Chef Nancy and I prepared a luncheon for participants at the Cancer Wellness Center. The theme of the day was “Taking Care of Yourself During The Holiday’s”. We thought this would be a great opportunity to treat our guests to a light and healthy tropical shrimp salad. This salad is packed dark leafy greens, red cabbage, avocado, mango and protein packed shrimp. This salad will leave you satisfied and ready to take on an afternoon of shopping, gift wrapping or tree trimming.

Tropical “Non-Holiday” Salad:
1 Bag Spring Greens
1/2 of a small Red Cabbage, shredded
2 Scallions, chopped
1 Mango, peeled and cut into 1/2 inch cubes
1 Avocado, cut into 1/2 inch cubes
1/2 cup chopped Cilantro
1/2 lb cooked Shrimp, chilled

Combine all ingredients in a large salad bowl and serve with Citrus-Ginger Dressing.

Juice of 2 Oranges
Juice of 2 Limes
1/4 cup Extra Virgin Olive Oil
3/4 cup Canola Oil
2 Tsp ground Ginger
Salt and Pepper to taste

Combine dressing ingredients in a jar with tight-fitting lid. Shake well to combine.

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