Shrimp, Avocado and Mango Salad
Shrimp, Avocado and Mango Salad
Ingredients
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) orange juice
- 2 tablespoons (30 ml) rice vinegar
- 1 teaspoon (5 ml) honey
- 1 teaspoon (5 ml) Dijon mustard
- 1/2 teaspoon (2.5 ml) sesame oil
- 1/2 cup (125 ml) fresh chives, finely chopped
- Salt and pepper
- 2 large avocados
- Lemon juice
- 1 large mango, peeled and cubed
- 1 lb (450 g) small shrimp, cooked and peeled
- 1/4 cup (60 ml) black olives, pitted and sliced
- Fresh dill, for garnish
Instructions
- In a bowl, whisk together the vinaigrette ingredients. Set aside. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning. Set the avocado half-shells aside for service. In a bowl, gently toss the avocado cubes, mango, shrimp, and black olives. Pour the vinaigrette over the salad and toss gently.
- To serve, spoon the salad into the hollowed-out shells. Garnish with fresh dill.
Shrimp, Avocado and Mango Salad