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Recipes

Shrimp, Mango, and Avocado Salad

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Preparation: 15 minutes.
Cook time: 10 minutes.
Servings: 2 to 4 serving

Ingredients

1 head Gen V Boston lettuce, torn into pieces

340 g (12 oz) peeled shrimp

1 mango, peeled and sliced into strips

1 avocado, diced

2 Gen V mini cucumbers, sliced

1 Gen V red bell pepper, chopped

A few slices of red onion

A few fresh cilantro leaves

A few slices of jalapeño

80 ml (1/3 cup) crumbled feta cheese

30 ml (2 tbsp) harissa chili paste

15 ml (1 tbsp) tomato paste

15 ml (1 tbsp) honey

Juice of 1 lime

45 ml (3 tbsp) olive oil

1 clove garlic, finely chopped

Preparation

  1. In a bowl, mix the harissa paste, tomato paste, honey, lime juice, garlic, and olive oil.
  2.  In a skillet over high heat, add a drizzle of olive oil. Add the shrimp and cook for 2 minutes on each side. Season with salt and pepper. Remove from the skillet and set aside.
  3. Assemble the salad with Boston lettuce, shrimp, red bell peppers, cucumbers, mangoes, avocados, red onions, and jalapeños. Drizzle with the dressing, and garnish with crumbled feta cheese and cilantro.
Products used