Best Maui Wowie Salad From Nicks Fishmarket Maui Hawaii Recipes

Maui Wowie Shrimp Salad image

Provided by gailanng

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons minced shallots
1 teaspoon capers
1/4 cup fresh lime juice
1/2 cup plus 1 tablespoon olive oil
3/4 teaspoon Dijon mustard
1 tablespoon honey
4 vine ripened tomatoes, sliced very thin (about 1 pound)
1/3 cup crumbled feta cheese
2 tablespoons capers
1/3 cup finely chopped sweet onion
12 large cooked shrimp, each cut crosswise into 3 pieces (grilled shrimp works great)
1/2 medium avocado, diced into pieces the same size as the shrimp
8 bibb lettuce, cut into 1/8 inch strips
4 popcorn shoot mixed sprouts (optional)

Steps:

DRESSING PREPARATION: Combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey.
TO ARRANGE SALAD: Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle.
Combine feta, 2 tablespoons capers and onion, drizzle with some dressing and salt and pepper to taste and toss well.
Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste and toss well.
Mound 1/4 of the lettuce in center of tomato ring. Spoon one 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.

Maui Chicken Salad image

Provided by lazyme

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/3 cup fresh lime juice
2 tablespoons rice wine vinegar
3 tablespoons fresh mint leaves, minced
1/2 teaspoon granulated sugar
1/4 teaspoon black pepper, freshly ground
1 pinch salt
2 tablespoons macadamia nut oil or 2 tablespoons walnut oil
10 ounces boneless skinless chicken breasts
1/4 medium pineapple, pared cored and cut into 1-inch chunks
2 medium kiwi fruits, pared halved and sliced
1 cup strawberry, sliced
1/2 small mango, pared pitted and cut into 1/2-inch chunks
2 tablespoons coconut, shredded toasted
fresh mint sprig, to garnish

Steps:

To toast coconut, preheat oven to 350°F Spread coconut onto nonstick baking sheet; bake 5 minutes, until golden brown. Remove from oven; let cool.
To prepare dressing, in blender or food processor, combine juice, vinegar, minced mint, sugar, pepper and salt; process until well blended.
With motor running, slowly pour oil through feed tube; process 1 minute, until slightly thickened.
To prepare salad, in large skillet, bring 3 cups water to a boil.
Add chicken; return liquid to a boil.
Reduce heat to low; poach chicken, covered, 10 minutes, until cooked through.
With slotted spoon, remove chicken from liquid; discard liquid.
Set chicken aside to cool.
Cut cooled chicken into bite-size pieces; place into medium bowl.
Add 2 tablespoons dressing; toss to combine.
In large bowl, combine pineapple, kiwi fruits, strawberries, mango and remaining dressing; transfer to large serving platter.
Top fruit mixture with chicken mixture; sprinkle with coconut.
Serve garnished with mint sprigs.
SERVING (1 1/2 CUPS) PROVIDES: 1 1/2 Fats, 1 1/2 Fruits, 2 Proteins, 10 Optional Calories.
PER SERVING: 235 Calories, 9 g Total Fat, 2 g Saturated Fat, 41 mg Cholesterol, 89 mg Sodium, 23 g Total Carbohydrate, 4 g Dietary Fiber, 18 g Protein, 35 mg Calcium; 5 points.

Nutrition Facts : Calories 197.6, Fat 5, SaturatedFat 2.8, Cholesterol 45.4, Sodium 125.6, Carbohydrate 23.8, Fiber 4, Sugar 16.2, Protein 16.7

Maui Wowie Salad Recipe - (4.1/5) image

Provided by JimMac

Number Of Ingredients 13

2 teaspoons minced shallots
2 tablespoons plus 1 teaspoon capers
1/4 cup fresh lime juice
1/2 cup plus 1 tablespoon olive oil
3/4 teaspoon Dijon mustard
1 tablespoon honey
4 vine-ripened tomatoes(about 1 lb), sliced very thin
1/2 cup crumbled feta cheese
1/3 cup finely chopped sweet onion
12 large cooked shrimp, each cut crosswise into 3 pieces
1/2 medium avocado, diced into pieces the same size as the shrimp
8 Bibb lettuce leaves (preferably hydroponic), cut into 1/8-inch strips
4 popcorn shoot sprouts (optional)

Steps:

To make dressing, combine shallots, 1 teaspoon capers and lime juice in a blender and purée until smooth. Add olive oil and mustard and blend until well combined. Stir in honey. Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle. Combine feta, remaining capers and onion, drizzle with some dressing and salt and pepper to taste, and toss well. Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste, and toss well. Drizzle lettuce with a little dressing and salt and pepper to taste, and toss well. Mound 1/4 of the lettuce in center of tomato ring. Spoon 1/4 of the feta and shrimp mixture on top. Drizzle tomatoes and salad with some of the remaining dressing. Garnish with popcorn shoot sprouts, if desired.