People have asked me if I've craved anything this pregnancy and I'd say for the most part I have just loved my favorite foods even more. Fruit is always one of my favorite things to eat, and now instead of an apple or some pineapple each day, my diet might include a grapefruit, orange, apple, bowl of pineapple, and possibly a frozen banana for good measure. Sometimes I think this baby is going to come out made entirely of fruit.
The one exception to this general trend is that ever since I've been pregnant I've been wanting to eat shrimp even more. I liked shrimp before but I rarely ate it. Now I find myself at restaurants choosing my main course based on the amount of shrimp in it. Running across a recipe with fresh pineapple (my favorite fruit) AND shrimp in a salad, then, is just about heaven for me. It's not just a pregnant-woman-weird-craving heaven, though. It's a genuinely good salad with a bit of a sweet and sour taste from the pineapple and cilantro vinaigrette. The jicama gives it great crunch and the mild flavor of the avocados and shrimp go well with the rest of the salad. It's a great light lunch or side dish for some grilled meat. You can leave out the shrimp if you aren't a fan or want to make it vegetarian. For now, though, I'm leaving it in and enjoying every bite.