Sunny Days Salad with a Creamy Citrus Dressing:
1 bag of romaine salad blend
1/2 bag of coleslaw
12 large shrimp, cleaned with no shell or tail
1 lobster tail, cooked and chopped
1/2 mango, sliced into spears
1/2 cucumber, long peels
2 green onions, chopped
1/2 cup carrots, julienned
1/4 cup cashews, chopped
2 Tbsp flat leaf parsley
Place salad, slaw mix, mango, green onions, carrots and cucumber shreds in a large salad bowl. Top with the cooked shrimp and lobster. Finish with a sprinkling of cashews and parsley.
Creamy Citrus Dressing:
1/2 cup mayonnaise
Juice of 1/2 orange
1/4 cup orange juice
1 teaspoon fresh ginger
1/8 teaspoon red pepper
2 teaspoon honey
salt, to taste
In a small bowl whisk together the mayonnaise, orange juice, ginger, red pepper, and honey. Add salt as needed.
Mahi Mahi in the Bag:
2 full sheet pieces of parchment paper
2 mahi mahi filets
1/2 cup spinach
1 red pepper, sliced into strips
1 yellow pepper, sliced into strips
Sugar snap peas
broccolini, trimmed
Teriyaki Sauce:
1/2 cup low-sodium soy sauce
1/2 cup honey
1/4 cup vegetable oil
1 tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh grated ginger
1/3 cup toasted sesame seeds
Combine all ingredients in a small bowl. Whisk together set aside.
To assemble the fish in a bag, cut parchment in half. Then place fold each parchment piece in half. Now it is time to make the fish packets. At the crease in the middle of the paper make a “bed of spinach.” Place veggies on top layering. Then place the mahi mahi on top. Brush fish with the teriyaki sauce and then drizzle the sauce over the veggies. To seal the packets, fold over the edges and then when you reach the end fold that piece under the packet. That way it does not allow the steam to escape. Brush the packet with olive oil and place in a 375 degree oven for 30 minutes.
