I am back to the normal posting cycle and most importantly, the comfort of my home.
Let’s just say that I am just very happy to be home, so much so that I was practically lying there on my bed and couch for the whole weekend–doing nothing and consuming only Indomie instant noodles but still feeling utterly happy.
Happiness lies in the fact that I can just relax and sleep on my own bed, under my own roof, and be with my LK…it’s a bliss.
Anyway, I am also glad that I didn’t have to make something just for the sake of creating new content for my blog; I have quite a few recipes saved in my draft–dishes that I’d made prior to my recent trips but haven’t had a chance to post, for example, this luscious looking tropical fruit salad…
If you recall, I made some jerk chicken skewers with mandarin oranges salsa, so this fruit salad was the leftover result of that post.
I tossed in baby shrimps, a mango, topped the fruit salad with toasted coconut and got a healthy and light meal.
This is especially refreshing for those in Southern California now because of the heat wave, so here is the recipe to share with you.
How Many Calories Per Serving?
This recipe is only 93 calories per serving.
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Tropical Fruit Salad with Baby Shrimps and Toasted Coconut Recipe
Fruit Salad Recipe (with Baby Shrimps and Toasted Coconut): This is especially refreshing for those in Southern California now because of the heat wave, so here is the recipe to share with you.
- 1 can mandarin oranges
- 1 mango, cut into small cubes
- 1 tablespoon honey
- 5 Italian basil leaves, chopped finely
- 1/4 small onion
- 1 lime, extract juice
- 1/4 cup baby shrimp
- 2 tablespoons grated coconut, toast the coconut in a skillet until golden brown
- 1Toss all the ingredients above in a mixing bowl and chill in the fridge for at least an hour. Serve cold and topped with toasted coconut.