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Entree Salad - shrimp, mangos, avocados with sesame vinaigrette
Delicious, cool, fairly healthy summer dinner Ingredients
- salad greens (I use romaine hearts)
- 10 or 12 raw shrimp (21-25 per # size, and thawed if previously frozen)
- 1 ripe avocado
- 1 ripe mango
- 1 doz. cherry tomatoes (small, farmer's market tomatoes are best)
- sesame/soy/ginger vinaigrette (I use Trader Joe's)
- chopped salted cashew pieces or toasted pine nuts
- crispy chow mein noodles
Directions
- Several hours in advance, peel, devein and boil the shrimp
- It is important not to overcook the shrimp, so if you are doubling the recipe, cook in batches - two minutes per batch, then rinse with cold water and refrigerate until you are ready to make the salad
- Then:
- peel and slice the avocado and cut into pieces of desired size
- peel and pit the mango and cut into pieces of desired size
- rinse the cherry tomatoes
- toss the salad greens, shrimp, avocado, mango and tomatoes in the vinaigrette
- plate the salad
- sprinkle the cashews or pine nuts
- sprinkle a desired amount of the chow mein noodles
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