Frances Largeman-Roth recently shared 5 great recipes for healthy eating on Sonima. We think they are the perfect way to kick start your fall meals. Once summer, and its glut of fresh vegetables is over, making your meals as colorful as they should be can be hard. Brightly colored foods are full of antioxidants, phytonutrients, and vitamins, and therefore very important in keeping you in tip top shape!
If we had to choose a favorite, it would be the Shrimp, Avocado, and Mango Salad, but check out the rest of them on Sonima.
The health payoff: Known for its rich, buttery flavor, many people are surprised to learn that avocados are a good source of fiber, with 5 grams in each half. Shrimp are a good low-calorie source of protein, with just 84 calories and 20 grams protein per 3 ounces of cooked shrimp. And that gorgeous mango? It’s also a fiber superstar, packing in about 3 grams per cup.
1 pound medium shrimp, peeled and deveined (about 20 shrimp)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon Spanish paprika
3 tablespoons olive oil, divided
1 cup mango spears (about 1 large mango)
1 avocado, sliced
1 head Boston lettuce, rinsed and outer leaves removed
Lime Vinaigrette (makes 1/4 cup)
1 lime, zested and juiced
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1. Place the shrimp in a large zip-top plastic bag with the salt, pepper, chili powder, paprika, and 2 tablespoons olive oil. Refrigerate for 30 minutes or up to an hour.
2. While the shrimp marinate, make the vinaigrette. In a small jar, combine the zest and juice of the lime, oil, salt, pepper, and cumin. Shake the jar until the vinaigrette is blended and set aside.
3. Heat a large 10-12-inch skillet over high heat. Add the remaining 1 tablespoon olive oil to the pan and heat for 30 seconds. Add the shrimp and cook for 2-3 minutes per side, until completely pink and opaque. Remove from the pan and transfer to a plate.
4. To serve, place 3 lettuce leaves in a salad bowl or on a plate and top with 5 shrimp, about 3 mango spears, 2-3 avocado slices, and 1 tablespoon dressing.
Yield: 4 servings