Healthy Living Recipes
Deb Morgan: The lazy days of summer are here! One of my favorite, simple, summer dinners starts with a huge green salad that highlights seasonal, fresh-picked fruits and a dash of protein. At Kripalu, we bread chicken with this yummy coconut walnut mixture, but it works just as well with shrimp. Make sure the mango is really ripe so the dressing is sweet and smooth. Alternatively, add slices of mango to the salad and, instead of dressing, drizzle the salad with olive oil and a squeeze of lime.
Summer Fun Salad
For the salad:
Two large, thin slices of watermelon, rind removed
4 cups fresh arugula
1 cup large diced cucumber
1 cup grape tomatoes, cut in half
½ cup feta cheese
¼ cup toasted pepitas (pumpkin seeds)
Lay a slice of melon on each plate. Top each with half the arugula, cucumbers, tomatoes, and cheese. Save pepitas to garnish.
For the dressing:
1/2 cup fresh ripe mango, peeled
2 tablespoons extra-virgin olive oil
2 teaspoons lime juice
¼ teaspoon minced garlic
½ teaspoon honey
Jalapeno to taste
Pinch of sea salt
In a blender, combine all ingredients until smooth.
For the shrimp:
8 large shrimp, peeled and de-veined
1/2 cup walnuts
1/2 cup shredded raw coconut
Pinch of sea salt
Pinch of black pepper
2 tablespoons Dijon mustard
1 1/2 tablespoons agave syrup
Chop walnuts in a food processor until finely ground. Transfer to a mixing bowl and add raw coconut, salt, and pepper. In a separate, smaller bowl, combine the mustard and agave syrup.
Make sure the shrimp are peeled and de-veined and pat dry. Coat each shrimp in the mustard mixture, then roll in walnut mixture. Place on an oiled baking sheet.
Place baking sheet on a low rack in the oven and turn on the broiler. Flip shrimp when crust begins to brown, about 3 minutes. Broil on the other side until done, about 3 minutes more.
Place shrimp on top of prepared salad, drizzle with dressing, and garnish with pepitas. Serve immediately.
Find more delicious and nutritious recipes in Kripalu Recipes.