summer salad of mixed salad greens, mango, avocado & shrimp

serves 4

Avocados have soft, buttery flesh, a mild, slightly nutty flavour, and skins that may be smooth or rough. Cut avocado turns brown, so brush it with lemon juice to prevent discoloration. Firm, unripe avocados will ripen at room temperature after 3–4 days.

dressing

¹/₃ cup olive oil

1 tablespoon white wine vinegar

1 tablespoon dijon mustard

1 teaspoon orange zest, grated

21 ounces raw medium shrimp, peeled and deveined, tails intact

1 small red onion

2 avocados

2 mangoes

1 head baby romaine lettuce

½ head red oakleaf lettuce

½ head boston lettuce

To make the dressing, put the olive oil, vinegar, mustard, and orange zest in a small bowl and mix well. Season with salt and freshly ground black pepper to taste.

Preheat a grill or charbroil pan to medium heat. Brush the shrimp with a little of the dressing. Arrange on the grill plate or pan and cook for 5 minutes or until crisp and opaque. Transfer to a large bowl.

Finely slice the onion lengthwise and add to the bowl. Slice the avocados into large wedges and add to the bowl. Slice the mangoes in half and peel them. Cut into slices and add to the bowl.

Discard the damaged outer leaves of the lettuces and tear the leaves into smaller pieces. Add to the bowl. Pour in the dressing and toss lightly before serving.