Pineapple helps give this Asian salad a perfect balance of hot, salty, tangy, and sweet.
Recipe information
Yield
Makes 4 servings
Ingredients
Dressing:
2 tablespoons fresh lime juice
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
2 tablespoons olive oil
1 tablespoon sugar
1/2 cup thinly sliced shallots (about 2 large)
1 small jalapeño chile, thinly sliced
3 tablespoons (packed) fresh mint leaves
Salad:
16 peeled deveined cooked large shrimp with tails intact
6 ounces fresh pineapple, peeled, cut into 2x1/4-inch spears (about 1 1/4 cups)
1 large avocado, halved, pitted, peeled, coarsely chopped
2 tablespoons salted peanuts
1 lime, cut into 8 wedges (for garnish)
Preparation
For dressing:
Step 1
Whisk lime juice, fish sauce, oil, and sugar in small bowl until sugar dissolves. Stir in shallots, chile, and mint.
For salad:
Step 2
Toss shrimp with salt and pepper in bowl. Add pineapple, avocado, and dressing; toss to coat. Divide among plates, top with nuts, and garnish with lime wedges.
Step 3
- Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Nutrition Per Serving
Per serving: 392.0 kcal calories
41.1 % calories from fat
17.9 g fat
2.6 g saturated fat
331.7 mg cholesterol
20.2 g carbohydrates
4.4 g dietary fiber
9.9 g total sugars
15.8 g net carbohydrates
39.2 g protein
#### Nutritional analysis provided by Bon Appétit
