This salad is very flavorful and light. Perfect for a hot summer day and filling enough to serve for supper. As you eat this delicious salad, you’ll feel as though you’ve been transported to a tropical location!
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 salads |
Ingredients
- 3 fluid ounces pineapple juice
- 3 tablespoons orange juice
- ¼ cup extra-virgin olive oil
- salt and pepper to taste
- 1 pound large peeled and deveined cooked shrimp
- 1 tablespoon extra-virgin olive oil
- salt and pepper to taste
- 1 (10 ounce) bag baby spinach leaves
- 1 mango – peeled, seeded and diced
- ½ cup chopped macadamia nuts
- ½ cup dried banana chips
- 4 ounces crumbled goat cheese
- ¾ cup sweetened flaked coconut, toasted
Instructions
- Prepare the salad dressing by whisking together the pineapple juice, orange juice, and 1/4 cup olive oil. Season to taste with salt and pepper; set aside. Brush the shrimp with 1 tablespoon of olive oil, and season to taste with salt and pepper; set aside. Place the spinach leaves, mango, macadamia nuts, and banana chips into a large mixing bowl.
- Heat a large skillet over medium-high heat. Heat the shrimp in the skillet on both sides until just warm in the center, about 1 minute per side.
- To assemble the salads, drizzle the spinach mixture with the salad dressing, and toss until evenly combined. Divide onto four plates. Divide the warm shrimp among the plates, and top with goat cheese. This way the goat cheese will melt down a little from the warmth of the grilled shrimp. Sprinkle with toasted coconut flakes to serve.
Nutrition Facts
| Calories | 698 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 244 mg |
| Dietary Fiber | 6 g |
| Protein | 34 g |
| Saturated Fat | 19 g |
| Sodium | 499 mg |
| Sugars | 22 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
Added pineapple chunks
My wife and I really liked this salad. This was the first time I’ve used a mango in a recipe – thank goodness for YouTubes on how to peel and dice a mango. The only thing I changed was that I used feta cheese instead of goat cheese, because my wife prefers it (and we had it on hand). I’m sure this changed the taste, but it still tasted good. Great spring and summer recipe and pretty easy to put together even for a kitchen klutz like me.
I love this salad. I replaced the mango and banana chips with pineapple chunks and strawberries. I also added craisans.
We liked it but the dressing was missing something. I will make this again and try some other dressing. Loved the tropical flavors with the spinach. I had a bag of Cranberries and nuts so I added that in too. Very good.
Delicious! My husband wanted a new, yummy salad for his birthday dinner, and this was it! A new favorite, I didn’t change a thing.
This was tasty! I did not add the banana chips, but everything else is the same. It made a great dinner on a hot day!
This salad was okay. I probably had higher expectations of it than I should have. I love goat cheese and coconut and the combination intrgued me. A salad bite without goat cheese had very little flavor to it.
This salad was delicious. It was light, but yet filling. Our guests barely touched the other dishes. I cannot wait to make it again.