Very low in fat and with easily tolerated papaya and cilantro, this salad seems like an unusual combination. But only here in the United States. In the tropics, this is a natural combination that's both sweet and tart. The amount of acid has been reduced in the light dressing, and calories form added oil are also reduced.- 1 pound large shrimp, shelled (25-30 per pound)
- 2 cup 1/4-inch diced papaya
- 1/3 cup fresh cilantro, chopped
- 1/2 cup shredded carrots
- 1 cup chopped scallions (as tolerated)
- 8 cups chopped romaine lettuce
- 2 cups fresh bean sprouts
- 1/4 cup extra virgin olive oil
- 1/4 cup orange juice, low acid if possible (as tolerated)
- Kosher salt to taste
- Bring a medium pot of water to a boil over high heat. Add shrimp and cook for about one minute, until just cooked through (do not overcook or the shrimp will be rubbery). Transfer the shrimp to a colander, drain, and rinse under cold water to stop cooking. Halve shrimp vertically and devein.
- Toss shrimp, papaya, cilantro, carrot, and scallions, if using, in a large bowl to combine
- Divide the lettuce among 8 salad plates. Sprinkle been sprouts over them. Divide the shrimp and papaya mixture over the salads. Set aside
- Combine the olive oil and orange juice in a small bowl and whisk well. Drizzle this dressing over the salad. Sprinkle the salads with salt and serve.
Makes 8 servings