“This salad is so light and refreshing. Perfect for a warm summer's day, and hearty enough for a dinner meal as well. You will feel yourself transported to a tropical setting as you indulge in this yummy salad!” - by MISSYLYNMITZ
Ingredients
Adjust Servings
Original recipe yields 4 salads
Directions
- 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
Amount Per Serving (4 total)
- Calories
- 698 cal
- 35%
- Fat
- 49.5 g
- 76%
- Carbs
- 32.9 g
- 11%
Based on a 2,000 calorie diet
Share It
Reviews (3)
Rate This Recipe
"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 fl..." See moreavor to it."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
