The Gigi Salad (sonoma diet)
By BClover
(start to finish takes 30 minutes and yields 4 servings)
nutritional facts:(includes bread and dressing) 530 cal, 35g protein, 12g fat (2g sat), 75g carb, 13g fiber, 220 mg chol, 600mg sodium, 50 weighted glycemic index
Ingredients
- 2 cups hearts of palms, sliced
- 2 cups orange segments
- 1 cup jicama, julienne
- 1 pound shrimp, peeled and cooked (use chicken instead, didn't care for shrimp in it)
- 1/2 cup Citrus Vinaigrette (see below)
- 1/2 cup pomegrante seeds
- 1 California avocado, cut in quarters lengthwise, then in 1/4 inch pieces
- 1/4 cup scallions, thinly cut on bias
- 2 cups butter lettuce, cut into strips
- 4 flatbreads
- 2 tablespoons slivered almonds, toasted
- Salt and pepper to taste
Details
Preparation
Step 1
Combine heart of palm, orange, jicama, and shrimp in a bowl. Toss with salt and pepper. Dress with 4 tablespoons Citrus Vinaigrette. Gently mix in pomengrante seeds, avocado, scallions, and lettuce. Serve on top of warm whole-wheat flatbread. Garnish with almonds.
variations:
use raw shrimp, saute over high heat in a nonstick pan with a little oil. Drizzle with 2 TBSP citrus vinaigrette
or
replace shrimp with cooked chicken breast cut in strips
citrus Vinaigrette (4 servings)
Ingredients:
1/2 cup orange juice 1/4 cup grapefruit juice 1 tablespoon lemon juice 1 tablespoon red wine vinegar 1 tablespoon orange zest 1 tablespoon soy sauce 1 tablespoon agave syrup 1 pinch chili flakes 1 tablespoon olive oil Salt and pepper to taste
Combine all ingredients in a blender.
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