I can’t believe I almost forgot to post this recipe! I make up recipes on the fly all the time–my husband always asks me if I wrote it down so that I can make it again some day. Most of the time I don’t, but I’m going to start doing that. I’ll say it one more time–I’m a coconut NUT! When I found a bottle of coconut balsamic vinegar at Con O’lio (my fav place to shop for oils and vinegars) a few weeks ago I could not pass it up. Never mind I had no idea what I was going to do with it. Actually, I was content to open the bottle a sniff every now and then! I knew I could make a pretty good vinaigrette with it, but I needed something really special to drizzle it over. My good friend Michelle said she thought it would be good over a salad with grilled shrimp. Hmmm… I see the beginnings of a new Phase 3 recipe.
Rummaging through the pantry, I happened on a packet of Thai curry coconut seasoning. All of a sudden, the plan came together. I had a mango, there was a perfectly ripe avocado on the counter, and some butter lettuce in the vegetable bin. I am not exaggerating one bit when I say this salad was heavenly. I’m telling you, hCG diet recipes don’t have to be boring!
By tasting and smelling the coconut curry seasoning–which I got in the bulk section at Central Market–in case you happen to have one nearby, I reverse-engineered the stuff and came up with my own recipe. Yes!!!
Never fear if you can’t find coconut balsamic vinegar in your store. Substitute coconut vinegar, which is probably better for you because it is raw, unfiltered, naturally fermented like organic apple cider vinegar.
- 1 lb shrimp, peeled and deveined
- 1 tbsp coconut oil
- 4 cups butter lettuce
- 1 mango, diced
- 1 avocado, sliced
- 1 tbsp Thai coconut curry seasoning (see link in post for recipe)
- ⅛ cup coconut balsamic vinegar
- ⅓ cup olive oil
- 1 tsp dijon mustard
- salt and pepper to taste
- Dust the shrimp liberally with the Thai Coconut Curry Seasoning.
- Heat the coconut oil in a skillet and add the shrimp, browning on both sides.
- Remove the shrimp from the skillet and set aside
- Place a cup of lettuce on each plate
- Place five or six shrimp on the lettuce
- Top each of the salad with mango and avocado.
- To make the dressing, whisk the coconut balsamic vinegar with the olive oil and dijon mustard. Season with salt and pepper.
- Drizzle the dressing over each of the salads.
