National Salad Month

(WTNH) - Foodie Stephen Fries joins Connecticut Style to celebrate National Salad Month.

Tropical Shrimp Salad

1 pound medium cooked shrimp
4 cups bite-size pieces pineapple
4 mangoes, cut into large dice
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 avocado, halved, pitted, peeled and sliced
3 scallions (white and green parts) chopped
3 tablespoons cilantro, roughly chopped
Lime dressing (see recipe)
8 cups baby spinach, arugula, or watercress, trimmed
¼ cup toasted pumpkin seeds or sunflower seeds

Combine the shrimp, pineapple, mangoes, green and red pepper, avocado, scallions and cilantro in a large bowl. Add dressing and toss gently.Divide the spinach among four plates. Divide the salad among the plates, scatter seeds on top.

Lime Dressing
¼ cup olive oil
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
Salt and pepper to taste

Whisk together all of the ingredients in a small bowl until well combined.
(Recipes courtesy of Wiley Mullins, from his book, “Salad Makes The Meal”)