A light and refreshing summer salad featuring juicy shrimp, sweet mango, and a vibrant grapefruit and honey dressing.
4 Portions · 1,655 g
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4
First, rinse the mixed green salads thoroughly and pat them dry. Set aside in a large salad bowl.
Halve the cherry tomatoes. Dice the cucumber into bite-sized pieces. Peel and dice the mango. Pit the avocado, take the flesh out with a spoon and cut in lengths.
Peel and finely mince the garlic clove.
In a large pan, melt the butter over medium heat.
Add the minced garlic to the pan and sauté for about 30 seconds until fragrant, being careful not to burn it.
Add the shrimp to the pan and cook for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and let cool slightly.
Squeeze the juice from half a grapefruit into a small bowl. You should get about 60 ml (1/4 cup) of juice.
Add the orange zest, olive oil, honey, and mustard to the grapefruit juice.
Season with salt, black pepper, and chili flakes to your taste. Whisk vigorously until the dressing is well combined.
Add the halved cherry tomatoes, diced cucumber, and diced mango and avocado to the bowl with the mixed greens.
Gently add the cooked shrimp to the salad.
Pour the prepared grapefruit dressing over the salad ingredients.
Sprinkle the pine nuts evenly over the top.
Toss the salad gently to ensure all ingredients are coated with the dressing. Serve immediately and enjoy your refreshing summer salad!
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