shrimp, papaya and avocado salad.
“Well, it’s kind of a little sea creature that lives at the bottom of the ocean” I explained, hoping the conversation would end there.
“What are you doing to them?”…eek!….She went on. “Do you want me to eat those?”
“I’m peeling and deveining them for our salad tonight and yes, I’d like you to at least try one.” (we’re working on this new rule that our kids at least give my gourmet-ish food a try before snubbing their noses in my general direction).
“I’d rather eat a cupcake” was Emma’s response.
“You’re 3. What do you know anyway?”
“I know I like cupcakes.”
Can’t really argue with that. She’s a girl who knows what she likes.
Maybe someday it will include shrimp.
Shrimp, Papaya and Avocado Salad
(adapted from Creme de Colorado Cookbook – serves 4)
What You’ll Need:
For the marinade:
2 tablespoons olive oil
2 tablespoons white wine
2 teaspoons lemon juice
2 tablespoons chopped onion
3/4 pound shrimp, cooked, peeled and deveined
1 bunch spinach, rinsed and stemmed
1 papaya, peeled, halved, seeded and sliced lengthwise
1 avocado, peeled, seeded and chopped in medium pieces
1/4 cup toasted almonds or walnuts
For the dressing:
2 green onions, sliced
2 tablespoons honey
1/4 cup lime juice
3 tablespoons olive oil
salt and pepper
Combine the marinade ingredients. Marinate shrimp, refrigerated, for at least 1 hour.
Mix all dressing ingredients in blender or food processor. Season to taste with salt and pepper. Chill.
Remove shrimp from marinade and toss with spinach, papaya, avocado and nuts. Drizzle dressing on top and serve.
TOTAL: $10.25 or $2.56 per serving.
Wondering how on earth I arrived at these costs? Take a look at my shopping guide to show see what I pay for items, per serving, etc.
415 calories per serving
25 grams of fat
23 grams protein
8 grams fiber
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