Nutritional Info

Nutrition Facts

Serving Size 1 (151g)

Calories 223
Calories from Fat 104 (47%)
Amount Per Serving %DIV
Total Fat 11.6g 18%
Saturated Fat 2g 10%
Monounsaturated Fat 3g
Polyunsaturated Fat 6.7g
Trans Fat 0.0g
Cholesterol 46.1mg 15%
Sodium 898.7mg 39%
Potassium 146.2mg 3%
Total Carbohydrate 13.1g 4%
Dietary Fiber 0.3g 1%
Sugars 0.1g
Protein 14.5g 29%

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Recipe Description
This is a great, tangy salad that complements many tropical meat dishes.
Prep time
15 min
Cook time
0 min
Ready In
15 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  cooked shrimp or lobster
1   papaya, peeled, halved and seeds scooped out
1 Bunch(bn)  watercress, stems removed
1   head romaine lettuce, tom into bite sized pieces
4 Ounce(oz)  hearts of palm, drained
1/4 Cup(c)  salad oil
1/4 Cup(c)  pineapple juice
2 Tablespoon(T)  white vinegar
2 Tablespoon(T)  ketchup
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, freshly ground, to taste

Preparation

Using a large salad bowl, place lettuce in center and watercress leaves on top.  Mound cooked seafood in the center.  Slice papaya and arrange slices pinwheel fashion around the seafood.  Divide hearts of palm and papaya slices evenly.  Decorate center with a few watercress leaves.  Mix dressing ingredients together in a jar and just before serving.  Pour dressing over salad.  Mix lightly until well coated and serve.

Additional notes

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