24 Nov

Luau Lettuce Cups

Print Recipe
 Luau Lettuce Cups
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings
Ingredients
  • 3 Tablespoons Blood Orange-infused Extra Virgin Olive Oil
  • 1 ½ Tablespoons Pineapple White Balsamic Vinegar
  • 1 teaspoon minced fresh peeled ginger
  • 2 teaspoons chopped fresh mint
  • teaspoon ½sea salt
  • cup ½peeled cubed fresh pineapple
  • cup ½peeled cubed avocado
  • cup ½peeled cubed cantaloupe or honeydew melon
  • pound ½peeled cooked medium shrimp
  • 4- large Boston Bibb lettuce leaves
  • cup ¼rough chopped macadamia nuts toasted*
Servings
Ingredients
  • 3 Tablespoons Blood Orange-infused Extra Virgin Olive Oil
  • 1 ½ Tablespoons Pineapple White Balsamic Vinegar
  • 1 teaspoon minced fresh peeled ginger
  • 2 teaspoons chopped fresh mint
  • teaspoon ½sea salt
  • cup ½peeled cubed fresh pineapple
  • cup ½peeled cubed avocado
  • cup ½peeled cubed cantaloupe or honeydew melon
  • pound ½peeled cooked medium shrimp
  • 4- large Boston Bibb lettuce leaves
  • cup ¼rough chopped macadamia nuts toasted*
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium bowl, whisk together the oil, vinegar, ginger, mint and salt.
  2. Add the pineapple, avocado, melon and shrimp.
  3. Lightly toss to coat.
  4. Place one lettuce leaf onto each of the four plates rib side down.
  5. Spoon equal amounts of avocado mixture in each then top with the macadamia nuts.
  6. Drizzle with additional Blood Orange Olive Oil.
  7. Serve immediately.
  8. *To toast nuts, place in a small skillet over medium heat. Shake skillet often until nuts are golden all over about four minutes.