Shrimp and Mango Salad
Oh my gosh, you guys, you caught me. I'm totally being gluten-free again.
I've been hiding it because sometimes if someone is posting gluten-free (or vegetarian, or vegan, or what-have-you specialization) stuff and I'm not gluten-free myself I'm like, psh! I don't want to read this! Where's the dat burn COOKIES?
But see, I went gluten-free (and dairy-free) a few months ago to deal with a health issue of my baby's, and I found that a side-effect of this diet was, well, losing some of that baby weight.
And you know, I still have some I'd like to lose. But when I went back to normal eating for a few weeks guess what! The weight loss stopped.
So, after a Saturday binge on all the buttery, sugary, floury things I love, I'm back on track with the GF and DF.
It's not permanent, and it's not constant. Holidays get a pass. Also every two weeks or so I plan on making cookies for this cookie club I am in.
Do you wish you were in a cookie club? If you live in Oregon, you can join mine.
Anyway, for a while, I might be on the healthy side of things.
It might be rough.
But it might be okay.
Meanwhile, here is this salad! I normally skate around shrimp (seafood pun?), but I thought they might be okay in this salad, and they were.
With little crunchy nuts all around.
And the best part? The dressing! I think I'll make me some of that to keep in the fridge all of the time.
Enjoy the green healthiness!
Shrimp and Mango Salad (by Dallas Jennifer Cobb)
4 c baby spinach leaves
1 c edible sprouts
1 c fresh mango, cubed
2 T fresh ginger root, finely diced
Sunflower seeds, pumpkin seeds
A pinch of cilantro
2 T Dijon mustard
2 T mayonnaise
2 T honey
Dash of lemon juice
1/4 c balsamic vinegar
In a nonstick frying pan on medium heat, gently saute ginger. When it turns opaque, add shrimp and saute until they turn pink. Do not overcook. Turn heat to high, add mango chunks, saute for 1 minute. Serve on beds of baby spinach, and top with sprouts and seeds. Shake all vinaigrette ingredients together in a jar, then drizzle over salad, and top with a pinch of cilantro.