Shrimp Pasta Salad with Fresh Fruit Salsa

Looking for a light and refreshing salad? Try this intriguing combination with either fresh or frozen cooked shrimp.

Yield

6 servings

Salad Ingredients

2 cups uncooked farfalle (bow-tie) pasta (4 ounces)
1 head Boston lettuce
1 medium cucumber, cut lengthwise in half, then sliced crosswise
12 ounces cooked (peeled and deveined) large shrimp
1 avocado, sliced

Fresh Fruit Salsa Ingredients

1/2 cup coarsely chopped pineapple
1/2 cup coarsely chopped strawberries
1 teaspoon grated orange peel
2 tablespoons orange juice
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/8 teaspoon white pepper
2 kiwi fruit, peeled and coarsely chopped
1 small jalapeño chile, chopped

Directions

Mix all ingredients for Fresh Fruit Salsa.

Cook and drain pasta as directed on package. Rinse with cold water; drain.

Divide lettuce leaves among serving plates. Arrange pasta, cucumber, shrimp and avocado on lettuce-lined plates. Serve with salsa.

Estimated Time

Preparation/Total Time: 30 minutes

Nutritional Information

Amount per serving: Calories 230 (Calories from Fat 70), Total Fat 8 g (Saturated Fat 1 g); Cholesterol 110 mg; Sodium 220 mg; Total Carbohydrate 26 g (Dietary Fiber 3 g); Protein 16 g

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