A fresh, healthy, colorful salad that is really delicious – fresh baby spinach topped with fruit, nuts, avocado and shrimp. This recipe serves two people as a meal or works well as 4-6 small side salads.
Ingredients:
Grilled Shrimp Skewer
- 12 raw shrimp, (31/40 size) peeled & deveined
- 4 bamboo skewers
Place shrimp on 4 skewers – ready to place on grill
Salad
- 10 oz. bag fresh baby spinach
- 1/2 fresh ripe avocado – diced
- 24 shelled pistachios
- 16 mandarin orange segments
- 1 tablespoon diced red pepper
Place these salad ingredients on 2 plates (or on one larger platter)
Mango Vinaigrette
- 16 oz. jar mango slices in light syrup
- 1/4 cup rice wine vinegar
- 1/8 cup canola or olive oil (with no olive flavor)
- To taste salt & pepper
Puree mango slices with the syrup – so a thick mango puree (don’t leave out the syrup – this sugar is part of the flavor). Add vinegar and blend. Add oil and blend. A small amount of salt and pepper may be needed (1/4 teaspoon – 1/2 teaspoon). This is more dressing than is needed for 2 salads – so reserve the extra for another time.
Directions:
When all ingredients are assembled and dressing is ready:
- Grill the shrimp for approximately 4 minutes on each side – or until fully cooked
- Toss the salad ingredients with approximately 4 oz. of the mango vinaigrette – to lightly coat
- Place two skewers on each salad
- Eat Well!
This salad was created by Chef Harrison Schailey for the Harrison’s Wine Grill spring/summer restaurant menu. You can order this salad until September and others like it – see it all at www.HarrisonsMenu.com.