Shrimp Salad with Mango, Pineapple and Avocado
1/2 avocado
1/4 cup fresh lemon juice
2 tablespoons orange juice
1 tablespoon minced shallots
1 tablespoon chopped fresh tarragon leaves
1/2 teaspoon lemon zest
2 tablespoons extra virgin olive oil
salt to taste
freshly ground black pepper
1 pound large shrimp, steamed, peeled and deveined
1 mango, peeled, pitted and sliced
1/2 fresh pineapple, peeled, cored and sliced
8 cups mixed baby greens
Cook:25 minutes Cut the avocado in half, remove the pit and peel and slice
it. Sprinkle the slices with 2 tablespoons of lemon juice and set aside.
In a large mixing bowl, whisk the remaining lemon juice, orange juice,
shallots, tarragon, lemon zest, olive oil, salt and pepper together. Add
the shrimp and refrigerate until ready to serve. Arrange the greens on 4
large serving plates. Lift the shrimp out of the lemon vinaigrette and
mound them in the center of the lettuce. Drizzle the lettuce with the
remaining vinaigrette. Arrange the mango, pineapple and avocado around
the shrimp.
Number of Servings: 4 servings
Per Serving Calories 357
Fat 13g Saturated Fat 2g Protein 27g Fiber 8g Carbohydrate 37g Sodium
353mg
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