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Preparation time
15 minutes
Total time:
25 minutes
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Ingredients
Dressing
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1 mango, peeled and cut into pieces
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1 lime, juice and zest to taste
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60 mL (1/4 cup) olive oil
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30 mL (2 tbsp.) honey
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30 mL (2 tbsp.) fresh cilantro, chopped
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15 mL (1 tbsp.) rice vinegar
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5 mL (1 tsp.) Sriracha sauce
Salad
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1/4 pineapple, peeled and quartered
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1 Boston lettuce, leaves separated
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450 g (1 lb) shrimp, 16/20
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2 avocados, cut into pieces
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1 orange, peeled and sliced
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8 mini tomatoes, sliced
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125 mL (1/2 cup) kernel corn
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250 mL (1 cup) crispy Chinese noodles
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To taste, fresh cilantro
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Directions
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Place all the dressing ingredients into a small blender. Pulse until the texture is smooth and creamy.
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On a hot barbecue (or in a cast-iron skillet), grill the pineapple quarters on both sides. Remove from heat. Cut into pieces.
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Arrange on a serving dish. Add the lettuce, shrimp, grilled pineapple, and all other salad ingredients.
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Add the dressing to taste. Mix gently. Garnish with fresh cilantro to taste.
Chef’s secret
- This dressing is delicious enough to serve as a side sauce with chicken, pork, and fish. Mix in some mayonnaise to create a delicious sandwich condiment!
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