I’ve been a subscriber to Louisiana Cookin’ magazine for years. This tropical shrimp salad is a great example of why I’ve been a loyal reader for so long. This salad was incredible. A wonderful combination of fruits and shrimp, with a light creamy dressing that has a hint of vanilla. It was the perfect dish on a hot summer’s day.
I made this tropical shrimp salad a main dish by using large shrimp and large melon balls. You can also serve this as a side or a great pitch-in dish by using smaller shrimp and melon balls. This salad is also absolutely fantastic without the shrimp.
I used a Greek vanilla yogurt but regular ole yogurt works just fine too. There’s no way you can go wrong with this salad.
Also try my Peruvian Palta Rellena.
Tropical Shrimp Salad
Servings 6 -8 servings
For the salad
- 1 1/2 pounds cooked large shrimp peeled
- 2 cups chopped pineapple
- 1 1/3 cups honeydew melon balls
- 1 1/3 cups watermelon balls
- 1 1/3 cups cantaloupe balls
- 1 cup peeled seeded, sliced cucumber (1 medium cucumber)
- 1/4 cup chopped green onion plus more for garnish
For the dressing
- 1/3 cup fat free vanilla yogurt Greek is fine
- 2 teaspoons lemon zest
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoon light mayonnaise
- 1 tablespoon honey
- 1 tablespoon chopped fresh dill plus more for garnish
- 1 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
I enjoyed this Hawaiian cole slaw so much that I made it twice in one week. I loved the sweetness of the pineapple, the explosion of orange flavor from the mandarins, and my favorite, the Maraschino cherries. It’s a nice tropical flavor all in a crunchy creamy slaw. I’d make this again and again, and soon. And best of all, I had all of the ingredients in my pantry (well, plus a bag of slaw in the fridge).
I make a lot of slaws, including this Hawaiian cole slaw, so I try to always keep a bag of shredded cabbage mix around. Slaw mix tends to last a lot longer than salad so it’s easier to store and keep fresh.
Hawaiian Cole Slaw
Servings 6 -8
- 1 14 ounce bag slaw mix
- 1 1/4 cups mayonnaise
- 1 8 ounce can crushed pineapple, well drained (squeeze to get all of the moisture out that you can)
- 1 8 ounce can Mandarin oranges, well drained
- 1 6 ounce jar Maraschino cherries, drained, quartered, and dried well wrapped in a paper towel
- Salt and pepper
Note: You have to make sure that the pineapple, oranges, and specially the cherries, are well drained before adding to the slaw. Wrap the quartered cherries in paper towels to dry. This will also keep the cherries from "bleeding" into the slaw.
Combine slaw mix and mayo in a large bowl.
Slowly fold in the pineapple, orange, and cherries. Season with salt and pepper.
Chill for 3-4 hours before serving
Ahhhhhhh. This tropical papaya strawberry smoothie made me dream of warmer days here in Indiana. But, you can enjoy a nice fruit smoothie any time of the year. I just close my eyes and ignore the fact that it’s just flat-out cold outside!
You can substitute pretty much any fruit you’d like. You don’t have to ‘just’ make a tropical papaya strawberry smoothie. Smoothies are not only good for you, they’re also a great way to use up leftover fruit or fruit that’s about to ‘turn’. You can also freeze them for later enjoyment, too. Just thaw slightly first.
Also try my shamrock shake.
Tropical Papaya Strawberry Smoothie
- 1/2 medium papaya peeled, seeded, and chopped
- 1/2 frozen strawberries
- 1/2 cup fat-free milk
- 1/2 cup fat-free plain yogurt
- 1 tablespoon honey
- 3 ice cubes or more
Place two tall glasses in the freezer for at least 15 minutes. (optional)
Place all but the ice into a blender and blend until creamy and smooth.
Add in the ice cubes on at a time and blend until you reach the desired consistency.
Divide mixture between the two chilled glasses and enjoy.