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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This is based on my favorite salad from Macy’s Marketplace in downtown Minneapolis. They don’t have it often, so I had to create an “at home” version. Macadamia nuts can be chopped and sprinkled over salad if preferred (I like them whole). I sometimes use a citrus-based vinaigrette in place of the poppy seed dressing. Ingredients:
2 cups torn romaine lettuce |
1/2 cup small baby shrimp, cooked and peeled (or more to taste) |
1/2 cup cubed pineapple |
1/2 of an avocado, peeled and chopped |
1/4 cup chopped red bell pepper |
1 green onion, chopped |
macadamia nuts (to taste) |
creamy poppy seed dressing |
Directions:
1. Arrange lettuce on a serving plate.
2. Spoon the shrimp down center of plate. Arrange pineapple, avocado, bell pepper and macadamia nuts in rows on either side of shrimp.
3. Sprinkle with green onion.
4. Serve with dressing.
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