A number of weeks in the past, I had a author’s assembly at my home with a widely known journalist and writer, Kathy Robust. Kathy simply got here out with a brand new guide, The ’57 Chevy, and I needed to have a good time her accomplishment and serve a tasty meal. Kathy and I each like salads, and I served considered one of my new recipes, Citrus and Mango Shrimp Salad. It’s straightforward to make and stuffed with scrumptious and nutritious elements! Watch me make it. For extra about Kathy and her books, go to kathystrongauthor.com
Citrus and Mango Shrimp Salad
Elements
- 1 bag butter lettuce
- 3 T. contemporary mint, chopped
- 1 c. arugula
- 1/4 c. pistachio nuts (flippantly salted)
- 1 c. mango, diced (contemporary or frozen/thawed)
- 1 avocado, peeled and sliced
- 1 Ruby Crimson grapefruit, peeled and minimize into chunks
- 1 Naval orange (or Mandarin), peeled and sliced
- 2 c. cooked, jumbo shrimp (thawed)
- 1/ c. goat cheese crumbles (common or Vegan)
- Balsamic vinegar (a great high quality Balsamic to style)
- garlic salt (non-obligatory to style)
Directions
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Place lettuce in a big bowl or on a big plate
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Prime lettuce with mint, arugula, pistachios, mango, avocado, grapefruit, and oranges
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Place shrimp round salad
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Prime salad with goat cheese
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Drizzle Balsamic vinegar over the salad
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Add garlic salt to style (non-obligatory)
Notes
©2025, Maryann Ridini Spenceer/Merely Scrumptious Dwelling.com
