Fabulous Fruit Salsa!
Eat from mother nature’s glorious palette of fruit colors.
Salsa is always a perfect nutrition choice for seasoning anything and everything…light, healthy and packed with disease-fighting plant chemicals called polyphenols—this is one condiment that should be a staple in your heart-healthy eating regimen.
I had to share this American Heart Association delicious recipe which taps into the last days of summer’s fruit bounty!
American Heart Association’s Grilled Shrimp with Melon & Pineapple Salsa
Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh, just right for a hot day. Use just one melon or any combination of melons—including watermelon—for the versatile salsa. For best flavor marinate the shrimp overnight.
- 1 pound raw shrimp (16-20 per pound), peeled and deveined (see Cook Tips)
- 2 tablespoons canola oil, divided
- 2 teaspoons finely grated fresh ginger, divided
- 2 teaspoons minced seeded jalapeño, divided
- 2 cups finely diced firm ripe melon
- 1 cup finely diced fresh pineapple
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red onion
- 3 tablespoons rice vinegar
- 2 tablespoons finely chopped fresh mint, plus 4 sprigs for garnish
- 1/2 teaspoon kosher salt
- 4 large lettuce leaves, such as Boston, romaine or iceberg
- 4 lime wedges
Combine shrimp, 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño in a medium bowl. Cover and refrigerate for 4 hours or up to 24 hours.
Combine melon, pineapple, red and green bell pepper, onion, vinegar, chopped mint and salt in a large bowl with the remaining 1 tablespoon oil, 1 teaspoon ginger and 1 teaspoon jalapeño. Refrigerate until cold, about 30 minutes or up to 4 hours.
- About 20 minutes before serving, preheat grill to high.
- Thread the shrimp onto skewers, piercing each twice, once through the tail end and once near the head end.
- Grill the shrimp until pink and just cooked through, 2 to 3 minutes per side.
- When cool enough to handle, slide the shrimp off the skewers.
- To serve, arrange one large lettuce leaf on each dinner plate.
- Spoon salsa onto the lettuce and top with shrimp.
- Garnish each serving with a lime wedge and a mint sprig, if using.
To devein shrimp, use a paring knife to make a slit along the length of the shrimp. Under running water, remove the tract with the knife tip.
To Make Ahead: Marinate the shrimp (Step 1) for up to 24 hours. Cover and refrigerate the salsa (Step 2) for up to 4 hours. | Equipment: Four 8- to 10-inch skewer
Nutritional Analysis (Per serving)
- Calories Per Serving 213
- Total Fat 8 g
- Saturated Fat1 g
- Monounsaturated Fat 5 g
- Cholesterol 168 mg
- Sodium 352 mg
- Carbohydrates 16 g
- Fiber 2 g
- Protein 19 g
- Potassium 509 mg
1 fruit, 2 1/2 lean meat, 1 fat
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