Enjoy The Fresh Balance of this Shrimp, Mango & Avocado Salad
½ C Asian sweet chili sauce (Asian foods aisle at grocer)
2 T unseasoned rice vinegar
1 T minced, peeled fresh ginger
12 large Shrimp, cooked & peeled
1 large head of butter lettuce, leaves separated
1 large mango, peeled & cut into 1/3” thick slices
1 Avocado, halved, pitted & peeled, cut into 1/3” thick slices
Whisk first 3 ingredients in a small bowl (vinaigrette); season with salt and pepper.
Place shrimp in medium bowl. Add 2 tablespoons of vinaigrette & toss to coat.
Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.
4 main servings
Adapted from Bon appetite!