Impress your family and guests with this tasty salad for summer!
Avocado Mango Salad with Shrimp
2 Tablespoons Green Olive Company Persian Lime Olive Oil
2 Tablespoons Chopped Cilantro
1 Tablespoon Mango White Balsamic Vinegar
2 teaspoons Finely Chopped Seeded Jalapeno
1/4 teaspoon Salt
6 Cups Torn Leaf Lettuce
1 Medium Sliced Mango
1/2 Avocado, Sliced
1/4 Cup Thinly Sliced Red Onion
8 ounces Peeled and Deveined Large Shrimp (about 16)
1 teaspoon Chili Powder
1 Tablespoon Green Olive Company Persian Lime Olive Oil
Combine dressing ingredients in a small bowl and set aside.
Heat 1 tablespoon Persian Lime olive oil in skillet over medium high heat. Sprinkle shrimp with chili powder and toss to coat. Add shrimp to skillet and cook two to three minutes each side until shrimp turns pink.
Combine lettuce with half the dressing. Arrange on serving plates. Divide shrimp, mango, avocado, and onion between two plates. Drizzle with remaining dressing.