Bibb lettuce, mango, avocado, tomatoes and shrimp salad

Lettuce Salad with Mango, Avocado, Shrimp & Tomatoes

Lettuce Salad with Mango, Shrimp and Teardrop Tomatoes
Serves 6
Filled with good nutrition, this tasty salad can double as a main course, especially after a few days of overindulging, when we need something soothing but light.
  1. 5 tablespoons olive oil
  2. 1 small garlic clove, minced
  3. 1 teaspoon chopped or grated ginger
  4. 1 cup cleaned baby shrimp
  5. 2 heads Bibb or other tender lettuce
  6. 1 bunch baby arugula
  7. 1 hothouse or other cucumber, preferably organic, cut into thin rounds
  8. 1 ripe, firm avocado, diced
  9. 1 cup diced mango
  10. 3 scallions, trimmed and chopped
  11. ½ cup chopped or julienned fresh mint leaves
  12. 2 tablespoons blanched almond slivers, preferably toasted
  13. 1 cup red cherry or teardrop tomatoes, halved
  14. ½ cup yellow cherry or teardrop tomatoes, halved
  15. Salt and pepper to taste
  16. 2 teaspoons Greek or Dijon mustard
  17. 2 tablespoons sherry, balsamic or red wine vinegar
  18. 2 teaspoons orange zest
  19. ½ cup fresh, strained orange juice
  1. Heat 1 tablespoon olive oil in a small, heavy frying pan over medium heat and add the garlic and ginger. Stir for a minute to soften. Add the shrimp, raise the heat a bit, and sear for a minute or two, or until they turn bright pink. Remove and set aside. Drain off and save the pan juices.
  2. Tear apart the lettuce and arugula. Rinse and spin dry.
  3. Place the lettuce, arugula, cucumber slices, mango, avocado, shrimp, scallions, mint, almonds and tomatoes in a serving bowl.
  4. Whisk together the mustard, shrimp pan juices, vinegar, orange zest and juice, remaining olive oil and salt and pepper to taste. Pour the dressing over the salad, toss, and serve.
Greek Food - Greek Cooking - Greek Recipes by Diane Kochilas //

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