I have been searching around for a special salad recipe and finally I found one that is refreshing and appetizing ! I tweak it a bit to suit my taste :)). This salad will compliment the pan-seared salmon which I am going to cook for my better half , on this special Daddy’s Day :)) This mint- scented pineapple vinaigrette goes well with the mango, shrimp , Japanese cucumber and red onion rings. Thumbs up for this salad.
using a food processor, blend together the fresh pineapple, mint leaves
this is salad is refreshing...the mint goes well with
the pineapple....Mmm
mint scented pineapple vinaigrette to die for :)
this is the pan-seared salmon with fresh thyme
and olive oil which I cooked for Daddy,
the salmon was beautiful cooked....
a special treat for Daddy's Day :P
the salad goes well with salmon...
the baby pototoes was yummilicious too
a meal cooked with love always taste better...rite?
To the Piggies' Daddy
a special treat for Daddy's Day :P
the salad goes well with salmon...
the baby pototoes was yummilicious tooa meal cooked with love always taste better...rite?
(",)
Mango, Shrimps & Salad With Pineapple Vinaigrette ( serves 2 )
Ingredients:
10 shrimps
1 Japanese cucumber- diced
1 big red onions- sliced into rings – pickled with 1 tbsp of lime juice
2 ripe mangoes – diced
a few mint leaves for garnishing
To prepare the shrimps
4 cups of water
1 tbsp fresh lemon juice
1bay leaves
1 teaspoon salt
a few black peppercorns
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes.
To prepare the Mint-scented Pineapple Vinaigrette
Blend together in a food processor
1 wedge of fresh honey pineapple – diced
a few mint leaves
2 tbsp of extra virgin olive oil
1 tsp of sugar
Using a food processor, blend together the fresh pineapple, mint leaves .Sieve out the excess juice and add in the olive oil and sugar to the minted pineapple mixture.
To prepare the salad
Mixed together the diced mango, Japanese cucumber, shrimps and red onion rings and the pineapple vinaigrette till well combined. Garnish with a few mint leaves. Chill in the fridge till ready to serve.
10 shrimps
1 Japanese cucumber- diced
1 big red onions- sliced into rings – pickled with 1 tbsp of lime juice
2 ripe mangoes – diced
a few mint leaves for garnishing
To prepare the shrimps
4 cups of water
1 tbsp fresh lemon juice
1bay leaves
1 teaspoon salt
a few black peppercorns
Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes.
To prepare the Mint-scented Pineapple Vinaigrette
Blend together in a food processor
1 wedge of fresh honey pineapple – diced
a few mint leaves
2 tbsp of extra virgin olive oil
1 tsp of sugar
Using a food processor, blend together the fresh pineapple, mint leaves .Sieve out the excess juice and add in the olive oil and sugar to the minted pineapple mixture.
To prepare the salad
Mixed together the diced mango, Japanese cucumber, shrimps and red onion rings and the pineapple vinaigrette till well combined. Garnish with a few mint leaves. Chill in the fridge till ready to serve.
To the Piggies' Daddy
"Thanks Daddy for being there for us always :))
Our displinarian, our mentor and our friend
I hope you had a wonderful Daddy's Day and suffered enjoyed the meal I cooked (",) "
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