Yummy served atop a mound of shredded greens or chilled leftover cous-cous. Pretty, too!
Mango/Avocado/Shrimp Salad
3 T. fresh lime juice
2 T. grapeseed oil
2 T. honey
2 T. orange juice concentrate
dash salt
2 ripe mangoes, diced
2 medium-ripe avocados, chopped
1/3 c. red bell pepper julienned
1/4 c. red onion, julienned
3 spring onions, chopped
1/2 c. cilantro, chopped
1-2 small jalapenos, seeded and chopped (optional)
1# cooked, peeled/de-veined shrimp
In a large bowl whisk together first 5 ingr.
Add remaining ingr., toss well and chill at least one hour.
Serve atop shredded greens or chilled cous-cous.
Mango/Avocado/Shrimp Salad
3 T. fresh lime juice
2 T. grapeseed oil
2 T. honey
2 T. orange juice concentrate
dash salt
2 ripe mangoes, diced
2 medium-ripe avocados, chopped
1/3 c. red bell pepper julienned
1/4 c. red onion, julienned
3 spring onions, chopped
1/2 c. cilantro, chopped
1-2 small jalapenos, seeded and chopped (optional)
1# cooked, peeled/de-veined shrimp
In a large bowl whisk together first 5 ingr.
Add remaining ingr., toss well and chill at least one hour.
Serve atop shredded greens or chilled cous-cous.
