Pineapple and Honeydew Salad with Mustard and Lime Marinated Shrimp

Pineapple and Honeydew Salad with Mustard and Lime Marinated Shrimp

Get five fruit and veggie servings with this salad!

Rating:

4 stars 4 stars 4 stars 4 stars (8 ratings made) Rate
Serves: 4 person(s) Change

Preparation Time: 20 mins
Extra Time: 1 hr
(for refrigeration)

Diabetes-Friendly Recipe Low-Carb Recipe High-Fiber Recipe High-Calcium Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 1/2 cup unsweetened pineapple juice
  • 1/2 cup minced sweet onion
  • 3 Tbsp honey mustard
  • 2 Tbsp lime juice
  • 2 Tbsp chopped fresh mint
  • 1/4 tsp salt
  • 1/2 tsp black pepper (or white pepper)
  • 1/3 lb large shrimp, peeled, deveined, cooked with tails left on
  • 8 cup mixed baby salad greens
  • 1/2 pineapple, peeled, cored, cut into 1/2-inch thick wedges
  • 1/2 honeydew melon, peeled, seeded, cut into 1/2-inch thick wedges
  • 1/2 English cucumber, thined sliced diagonally

Directions:

In small bowl, whisk together pineapple juice, onion, mustard, lime juice, mint, salt and black pepper.

Place shrimp in another bowl; add 1/4 cup of the marinade and toss to coat shrimp. Cover and refrigerate for 1 hour. Reserve remaining marinade.

To serve, place bed of greens on each of 4 plates. Arrange pineapple, honeydew melon and cucumber on top of greens. Top with shrimp and drizzle salads with remaining marinade. Serve immediately.

Thanks to Centers for Disease Control and Prevention