Pummelo & Shrimp Salad

This colorful salad features flavorful sautéed shrimp on a bed of greens topped with pummelo, shallots, and other fresh fruits.

Preparation Time: 15 minutes
1 cup pummelo sections 1 ½ cups assorted fruits (apples, pears, tangerines, grapes, strawberries, papaya) 2 Tbsp olive oil 1 shallot, thinly sliced 3 garlic cloves, thinly sliced Juice of 1 lime ½ tsp salt 1 tsp sugar ¼ lb shrimp, cooked and shelled 2 Tbsp peanuts, chopped 1 red chili, seeded, finely shredded
Cut the fruit into bite-size pieces. Toss apple or pear slices in a little citrus juice to prevent them from turning brown. Heat the oil in a small skillet, and gently fry the shallot and garlic in oil until lightly browned. Remove and drain on paper towels. Combine lime juice, salt, and sugar in a medium bowl and stir. Add the fruits and shrimp and half the garlic and shallot. Toss to coat. Taste for seasoning and adjust if necessary. Transfer to serving dish and garnish with remaining garlic, shallot, peanuts, and chili shreds. Serve.
Serves: 4
¾ Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s): [What’s This?]
Nutrition Information per Serving:
Calories: 180 Total Fat: 10g Saturated Fat: 1.5g % of Calories from Fat: 50% % Calories from Sat Fat: 7.5%		Protein: 9g Carbohydrates: 17g Cholesterol: 55mg Dietary Fiber: 3g Sodium: 370mg
Each serving provides: An excellent source of vitamin C, and a good source of fiber.

Recipe adapted from the University of Florida/IFAS Sarasota County Extension.
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