Fruity Salad With an Asian Touch

Name: Fruity Salad With an Asian Touch
Prep time: 10 min
Total time: 10 min
Yield: 2 serving(s)
Ingredients: 2 cups large shrimp, cooked; 1 cup soy sprouts, blanched (45 sec in the microwave and they'll be perfect); 3/4 cup chopped pineapple; 1 cup cubed melon; 1 tablespoon fresh chives, chopped; 1 tablespoon fresh coriander, chopped (leaves and stems); 2 tablespoons fresh ginger, julienned; 1 tablespoon soy sauce; 1/2 tablespoon water; 1 teaspoon lime juice (lemon is fine too); 2 teaspoons sugar or 2 teaspoons sugar substitute; 1 dash Tabasco sauce

Submitted by AdriMicina

"I put this salad toghether to use up fruit leftovers, my mum and I really enjoyed it as a light supper, hope you'll like it too! It's fast, easy and fresh, practically no fat and low in calories yet very tasty!"

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photo by AdriMicina

Ready In:: 10mins
Ingredients:: 12
Serves:: 2

ingredients

SALAD
2 cups large shrimp, cooked
1 cup soy sprouts, blanched (45 sec in the microwave and they'll be perfect)
³⁄₄ cup chopped pineapple
1 cup cubed melon
1 tablespoon fresh chives, chopped
1 tablespoon fresh coriander, chopped (leaves and stems)
2 tablespoons fresh ginger, julienned
DRESSING
1 tablespoon soy sauce
¹⁄₂ tablespoon water
1 teaspoon lime juice (lemon is fine too)
2 teaspoons sugar or 2 teaspoons sugar substitute
1 dash Tabasco sauce

directions

Make the dressing by mixing all ingredients together.
Toss all salad ingredients except chives and coriander in a bowl, pour dressing in the bowl and mix, sprinkle with chopped herbs.
Serve!

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RECIPE SUBMITTED BY

AdriMicina

Milan

I live in a tiny flat in the center of Milan with my sweet dachshund dog named Penelope (Penny). I'm a doctor specializing in family medicine, though everybody tends to think I'm the nurse or the assistant, or perhaps even a student since I tend to look a lot younger than I am....everybody tells me I'm going to appreciate it, but for now I still find it a little annoying!! I've always loved cooking, when I was a child I wanted to be a patisserie cook (not sure the word is correct...), and I still can't understand how I got to be a doctor instead...anyway I still enjoy cooking at any time, and cooking for friends and family (Penelope included) is my weird way to show them my love (;P)

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