Years ago, Mister and I were at a restaurant on the island of Maui. I can tell you, from memory, quite a bit about that meal. And everything I could tell you would qualify as food porn.

 

But I digress. My point here, is that we had something called “Maui Wowie Salad” at that meal and it was divine. I remember sitting there, deconstructing the flavors and textures, trying to figure out what every little taste might be. I wrote down as much as I could and when we got home, I tried reconstructing. I gotta tell ya – I came darned close.

 

Maui Wowie Salad has been in our quiver ever since. We pull it out when we want something fresh. Something lovely. Something to transport us to that dinner, so long ago…

 

Here’s (most of) what you’ll need…

 

 

Romaine Lettuce, Langostinos (or Shrimp), Tomatoes, Avocado, Olives, Sweet Onion and – not pictured – Fresh Basil, Olive Oil, Balsamic Vinegar, Salt, Pepper, Sugar & Paprika.

 

I didn’t take photos of the preparation because all you do is chop the danged stuff. Really. Just cut it all into similar sized pieces and toss. That’s it. Honestly.  The vinaigrette? Put it all in a measuring cup and whisk away until it’s emulsified. That’s it, too. Really. Toss the vinaigrette with the vegetable/seafood mixture and you’re ready to boogie. On a board. On a wave. Or whatever.

 

This is a pretty, delicious salad. This amount will serve 6 as a starter, 4 as an entree. Heat some crusty bread and you’ll be in heaven. Or Maui. To my mind, they’re one and the same.

 

 

Here’s the printable…

Maui Wowie Salad
Recipe Type: Salad
Author: Mikki Brisk
Prep time: 30 mins
Cook time: 5 mins
Total time: 35 mins
Serves: 4
A pretty, delicious salad inspired by a visit to Maui, this dish is easy and makes me smile.
Ingredients
  • 16 oz. Langostinos (or Shrimp), cooked then chilled
  • 1 head Romaine Lettuce, small to medium-sized, chopped
  • 2 c. Mixed Cherry Tomatoes, chopped
  • 2 Avocados, chopped
  • 1/2 c. chopped Sweet Onion
  • 1 c. Kalamata Olives (or any Black Olives), chopped
  • 1 c. packed Fresh Basil Leaves, chopped
  • 1/2 c. Olive Oil
  • 1/4 c. Balsamic Vinegar
  • 1/2 t. Sugar
  • 1/2 t. Paprika
  • 1/2 t. Salt
  • 1/4 t. Black Pepper
Instructions
  1. Chop cooled Langostinos into bite-sized pieces.
  2. In a large bowl, toss the Langostinos with the next 6 ingredients (Lettuce through Basil).
  3. In a measuring cup, mix remaining ingredients (Olive Oil through Black Pepper) and whisk until emulsified.
  4. Pour vinaigrette over salad and toss until combined thoroughly.
  5. Serve immediately, or chill until ready to serve
Notes

Sweet Onion really makes this dish. So does Fresh Basil.
I prefer Langostinos, but Shrimp will do when that’s all I can get my hands on.
This recipe will serve 6 as a starter.

 

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