Winter's take on my summer berry salad that I loved so much! As I said in August, I am not such a big fan of salad for dinner but this is totally the exception. YUM! I have been thinking about this dinner for a week or so and it did not disappoint!
My initial idea was because clementines are in season and then I went from there. Well, the clementines didnt really mesh with the other flavors but the rest was perfect together. Mangos are clearly NEVER in season in New England so by that logic... they are always in season right?
Very good, highly recommend especially if you need a shot of sunshine to perk up the winter doldrums!
I thawed and shelled 1 pound of raw jumbo shrimp. Then shook them up in a container with about 1/3 cup of OJ and 1/3 cup of honey and a splash of canola and then put the shrimp in a skillet heated to med high (discard extra liquid). Saute until cooked through then remove from heat.
Meanwhile, prepare lettuce (I used romaine, boston, and red leaf - fresh not bagged - it keeps MUCH longer and tastes better too I think) and toss with italian dressing (I use good seasons, made with raspberry vinegar) Use less than half the dressing you would put on a regular green salad.
Top the lettuce with blueberries, diced avocado, diced mango, sliced almonds, and Shrimp (I would have teh clems for dessert or on the side)
Great meal for weeknights too - quick!
Tip for dicing mango/avocado: score the dice when the peel is still on the slice of mango/half of avocado then use a large metal soup spoon to scoop the fruit out. Voila! WAY less messy