California Shrimp and Pineapple Salad
- Ready In:
- 15mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb cooked baby shrimp, peeled
- 1 lb green seedless grape, halved
- 3 stalks celery, diced or sliced
- 4 ounces sliced almonds
- 4 ounces canned water chestnuts, drained,sliced
- 8 ounces canned lychees, drained (optional)
- 1 small fresh pineapple, peeled,cored,and in chunks
-
Dressing
- 1 1⁄2 cups mayonnaise
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce
- 2 tablespoons mild curry powder
- 1⁄2 lime, juice of
- lettuce leaf, for garnish
directions
- In a large bowl,mix together shrimp, grapes, celery, almonds, water chestnuts,and lichees.
- Gently stir in pineapple.
- Mix together the dressing ingredients.
- Set out 4 serving plates and line with clean lettuce leaves.
- Portion out the salad into mounds atop the lettuce leaves and drizzle with some of the dressing on each.
- Serve remaining dressing on the side.
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Reviews
-
Wow, this is delicious, even with canned pineapple as I couldn't find a fresh pineapple. I cut the recipe in half for 2 people. I followed the recipe, didn't use the lychees. Love the dressing will try it on other salads. I served the salad on a bed of baby greens, with braised Lamb chops and red potatoes. This will made a great summer salad & a complete dinner.