Healthiest and Tastiest Summer Salad Ever!

I’m throwing you a lifeline to rescue you from those dull, bland salads that we all tend to throw together at home. Instead, try this super-healthy and fabulously delicious Red Pepper, Shrimp and Papaya Salad. It’s chockfull of nutrients that boost your immunity, vision, heart and brain health. Got your attention now?

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While oranges are perennial favorites as an immune booster, it’s time to shine the light on papayas. They boast slightly more vitamin C than the all-star orange and are loaded with betacarotene, an antioxidant that helps protect tissues from cellular damage. Plus, eating antioxidant-rich food can help you feel less sluggish and decrease your risk of chronic disease.

Additionally, the sweet red peppers add color, crunch and lots of vitamins, boost heart health, and strengthen immunity such as ferulic acid, an anti-aging skin phytonutrient. And who doesn’t need a little help in that arena—especially after a certain age…

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A papaya as it looks once cut in half.

The bonus on papaya? It’s high in fiber that feeds the good bacteria in your gut! You’ll feel like a million dollars when you’re done eating. My papaya was a bit large so I only used half of it. But the remainder was perfect in a morning fruit salad containing sliced bananas and watermelon chunks.

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Bring on the summer!

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Red Pepper, Shrimp & Papaya Salad

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

Dressing

  • Juice of 1 lime
  • 2 Tbsp. honey
  • 2 Tbsp. fish sauce
  • 3 Tbsp. sesame oil
  • 1 garlic clove, minced
  • 1 small red chili pepper, finely minced (more or less to taste)
  • Salt and pepper to taste
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Salad

  • 1 Tbsp. coconut oil
  • 3/4 lb. raw shrimp, peeled and deveined
  • 1 tsp. chili flakes
  • 1 small papaya, cut in half lengthwise, seeded, peeled, then sliced horizontally into 1/4″ thick C-shaped slices
  • 1/2 cup raw cashews or almonds; roughly chopped
  • 3-4 oz. baby arugla
  • 1/2 red onion, thinly sliced
  • 1/2 red pepper, thinly sliced
  • 1 small cucumber, thinly sliced on a diagonal
  • 1/2 cup fresh basil, chopped

Directions

  1. Whisk dressing ingredients together and set aside.
  2. Place a large frying pan over high heat and add the coconut oil.
  3. Add the shrimp and chili flakes and cook lightly, flipping the shrimp to cook all sides. for about 5 minutes, until the shrimp are just opaque.
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  4. Divide and arrange the salad ingredients between 2 plates and top each with shrimp and chopped nuts. Lightly dress and serve immediately.

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IMG_5038After making the dressing, prep all of the veggies and chop the nuts.

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Assemble all of the salad ingredients on a couple of plates, then top with shrimp, nuts and dressing.
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Recipe adapted from one found in Bottom Line Health

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