2 limes
1/4 cup olive oil
1 tsp green Tabasco sauce
1 mango
1 avocado
1 cup cherry tomatoes
8 cups baby mixed greens
12-oz cooked, peeled, deveined shrimp
Grate one teaspoon lime zest and squeeze two tablespoons juice from the limes.
In a large bowl, whisk olive oil, Tabasco, lime juice and zest, 1/8 teaspoon salt and 1/8 teaspoon black pepper until combined, reserve.
Peel mango, cut thin slices surrounding pit. Peel, pit and halve avocado; cut into 1/4-inch-thick slices. Quarter cherry tomatoes.
Place greens on large serving plate. Top with mango and avocado slices, tomatoes and shrimp. Drizzle with the dressing.
Yield: 4 servings
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