Shrimp and Mango Salad


Oh my gosh, you guys, you caught me. I'm totally being gluten-free again.

Oh no!

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
16 shrimp
1 c fresh mango, cubed
2 T fresh ginger root, finely diced
Sunflower seeds, pumpkin seeds
A pinch of cilantro

Vinaigrette:
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.

7 comments:

Anonymous said...

Out of curiosity, what does your husband do when you go on this diet? Since I know his eating habits, and his voracious appetite, does he resort to grape nuts in a pinch?

We tried to do the total healthy Joel Fuhrman approach to eating, lately. It works. You lose weight, but it is challenging to keep up on it. Because of it, Sam is the most opened minded eater in the whole family....at least at his age.

anne said...

It looks amazing ! I love the flavor and texture and color , too ! Ahhh don't we all love those buttery , sugary and floury concoctions ? tsk tsk hahaha Will surely try that dressing if I can find some reasonably-priced balsamic ;D Most gluten-free blogs that I've visited really have some great recipe :)

LynnieBee said...

I'm about to go on a wheat free adventure too, for health reasons, I'll probably be using this recipe in the very near future :)

LynnieBee said...

I'm about to go wheat-free for awhile too, I'll probably use this recipe soon :)

Loveforfood said...

that is very healthy.. would love to try that too.

Jay said...

wow..this looks awesome...very classy..!
Tasty Appetite

a. maren said...

hey anonymous! i think you must be jeanne?? for the record husband mostly feeds himself, although he's very good at having an open mind and trying at least a bite or two of these little healthy experiments i make for myself. the biggest issue is not that he doesn't like them (although sometimes he doesn't like them), mostly he just doesn't get full! at least not on a salad like this. i'm thinking about making some homemade mac and cheese and just freezing it for his future use :) and yes, grape nuts are definitely his fallback in a pinch :)

michaela awesome to see you here again!