Revitalizing Australian Seafood Salad with Citrus Dressing

Allergens

Shellfish (shrimp)

Ingredients

• 1 lb cooked shrimp, peeled and deveined 2 cups mixed greens 1 ripe mango, diced 1 small cucumber, thinly sliced 1/2 cup cherry tomatoes, halved 1/4 cup fresh cilantro, chopped 1 avocado, pitted and diced For Citrus Dressing: Juice of 1 lemon Juice of 1 lime 2 tablespoons extra virgin olive oil 1 teaspoon honey Salt and pepper to taste

Instructions

1. In a large salad bowl, combine mixed greens, shrimp, mango, cucumber, cherry tomatoes, and cilantro.
2. In a separate small bowl, whisk together lemon juice, lime juice, olive oil, honey, salt, and pepper to taste.
3. Drizzle the citrus dressing over the salad and gently toss to combine.
4. Top the salad with diced avocado just before serving.

Chef’s Insight

This dish is perfect for warm weather and can be enjoyed during lunch or dinner.

Notes

This recipe can be easily doubled or tripled to serve more guests.