“This dressing is good on any salad but is very nice with the spicy shrimp. You can have this as a main dish if you double the portions. This recipe is from Best of Bridge - one of the things that I really like about their recipes is that they are up to your own interpretation when it comes to how to slice the mango and vegetables, how much of the greens you like and designing the plate. Enjoy!”
READY IN:
24mins
SERVES:
6
YIELD:
6 salads
UNITS:
US

Ingredients Nutrition

Directions

  1. To make Dressing: whisk egg yolk, gradually adding vinegar and lemon juice. Whisk in canola oil until well incorporated. Add remaining ingredients, shake well and store in refrigerator.
  2. Peel and slice mango. Squeeze juice from lime and toss with mango.
  3. Peel and slice jicama and cucumber into strips. Thinly slice radishes.
  4. Mix together garlic powder, paprika, onion powder and pepper. Coat shrimp with seasoning and quickly panfry in oil until just cooked (pink).
  5. Divide lettuce among 6 plates. Arrange mango and vegetables on lettuce. Drizzle with Honey-Chive Dressing and place cooked shrimp on each salad.

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