- Kitchen Knife (sharp chef's knife for peeling and chopping fruits)
- Cutting Board (sturdy wooden or plastic board for ingredients preparation)
- Peeler (ergonomic vegetable peeler for mangoes and jicama)
- Mandoline Slicer (for evenly slicing jicama)
- Salad Spinner (efficiency in drying lettuce)
- Pineapple Corer (electric pineapple corer to remove core and skin)
- Jicama Peeler (peeling for jicama vegetable)
- Salad Bowls (mixing bowls designed for salads)
- Serving Platter (large, flat platter for presenting the salad)
- Measuring Cups and Spoons (for accurately measuring ingredients)
- Salad Servers (stylish servers for serving the dish elegantly)
3 tablespoons fresh lime juice
2 tablespoons frozen pineapple juice concentrate, thawed
1/4 cup extra-virgin olive oil
6 cups water
1/4 cup fresh lemon juice
2 bay leaves
2 teaspoons salt
1 teaspoon whole black peppercorns
1 pound uncooked large shrimp, peeled, deveined, halved lengthwise
2 large mangoes, peeled, pitted, cut into 1/2-inch cubes (about 3 cups)
2 cups 1/2-inch cubes peeled jicama
1/2 cup chopped red onion
3 tablespoons chopped fresh cilantro
6 large Boston lettuce leaves
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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