Shrimp & Mango Salad

Mango Vinaigrette

• 3/4 C avocado oil
• 2 T champagne vinegar
• 1 honey mango, diced- about 3/4 C
• 1 T lime juice
• 1/2 tsp sea salt
• 1 tsp cilantro, roughly chopped
• 1 T honey (omit for Whole30)

Shrimp & Mango Salad

• 1 T avocado oil
• 1 lb shrimp, peeled and deveined
• 1/2 tsp sea salt
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 4 C napa cabbage, thinly sliced
• 5oz butter lettuce, roughly chopped
• 1 C cucumber, thinly sliced
• 2 avocado, diced
• 1/4 C fresh basil, chiffonade
• 1/4 C cilantro, roughly chopped
• 2 honey mangoes
• 1/4 C pepitas, toasted

1. Make the mango vinaigrette- In a mason jar wide enough to fit an emersion blender or a high-speed blender, add the avocado oil, champagne vinegar, diced mango, lime juice, sea salt, cilantro, and honey. Blend everything until it’s creamy and fully emulsified. Set aside.
2. In a medium sauté pan on medium heat, add 1 tablespoon of avocado oil. Once the pan is hot, add the shrimp, ½ teaspoon sea salt, garlic powder, and onion powder.
3. Cook the shrimp until they are pink and no longer opaque.
4. In a large bowl or serving platter, toss the napa cabbage, butter lettuce, basil, and cilantro.
5. Top the greens with the cucumber, avocado, mango, and pepitas.
6. Add the shrimp and drizzle with the mango vinaigrette.
7. Serve and enjoy!