Friday, January 30, 2015
Celebrating Muchos Mangos at Whole Foods Market Featuring Tropical Jerk Shrimp Mango Salad
Whole Foods Market is celebrating their annual Muchos Mangos event the entire month of April, featuring amazing ataulfo (ah-tah-ul-foh) mangoes from Mexico. This variety of mango is sweet and juicy, with a thin pit and no fibrous strings. Theyre basically a little taste of spring, with a gorgeous vibrant-orange interior. This variety of mangoes is in season from March through June, so theyre perfectly suited for use in all sorts of warm-weather dishes! Because they arent fibrous, theyre easy to blend for using in smoothies and marinades. Theyre also great cubed in fruit salads and desserts. Heck, theyre great eaten by themselves out of hand!
If you click the link above, youll find a very informative video that shows how to cut and prep the ataulfo mango. Its really easy once you do it a time a couple of times! Once you cup open the mango, youll find golden-orange fruit inside. Its so soft and luscious that you can eat it right out of the shell with a spoon if want. Thats how I enjoyed a few of the mangos that I purchased. The flavor is deeply sweet and spicy...like a tropical breeze on a remote island beach! I’m teaming up with Whole Foods to celebrate Muchos Mangos and create a healthy Springtime dinner that puts these sweet, juicy mangos front and center. My Tropical Jerk Shrimp-Mango Salad is a light, yet filling, main dish salad that will transport you to your favorite tropical beach at first bite. But, you dont need a passport or an exhausting plane trip!
This salad is full of bright flavors from cubes of mango and avocado, spicy Jerk-seasoned shrimp, candied cashews, bits of dried pineapple, and tangy feta cheese. This salad was ready to eat in less than 30 minutes…and it was bursting with guilt-free flavor. Let me show you how easy this salad is to whip up for dinner this week!
Tropical Jerk Shrimp-Mango Salad
a Weekend Gourmet Original
(1) Toss 4 cups of your favorite salad organic salad greens with your favorite dressing. I used a natural raspberry vinaigrette. Divide the greens evenly between two large plates. Toss 1/2 lb. shrimp in 1 tbs. jerk seasoning and quickly sear in a bit of olive oil in a non-stick skillet.
(2) To assemble the salads, top each salad with the following ingredients: 1/4 cup dried pineapple bits, 1/3 cup chopped candied cashews, 1/3 cup feta cheese, 1/2 a small diced avocado, 1/2 cup dice ataulfo mango, and half of the shrimp.
This colorful salad is a tropical vacation on a plate! The fiery shrimp is tempered by the creamy avocado and sweet mango, the nuts and pineapple provide a bit of texture, and the feta brings a tart saltiness to round out the flavor profile. Add it all up, and you’ve got a winner of a salad on your hands. It’s as pretty to look at as it’s refreshing to eat!
Disclosure: Whole Foods provided me with a gift card to purchase atuolfo mangoes and the other ingredients to create the Springtime meal featured in this article. All opinions expressed are my own.
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