Shrimp, Mango and Avocado Salad

A perfect light lunch or starter course for dinner. Make into a main dish salad by increasing the number of shrimp.

Ingredients

4 tablespoons red wine vinegar
2 tablespoons GOLDEN BLOSSOM HONEY
1 teaspoon mustard seeds
2 tablespoons lemon juice
1 tablespoon minced fresh chives
1 teaspoon dill weed
1/2 cup olive oil
1 (10 ounce) package baby mixed greens
1 avocado, sliced
1 mango, peeled and sliced
1 pound shrimp, cooked, peeled and deveined
1 cup white mushrooms, sliced

Directions

In a small bowl, mix together the first six ingredients. Slowly pour in the olive oil, whisking continuously until dressing is well combined.

Divide salad greens between four plates. Arrange remaining ingredients on top of greens. Drizzle with dressing and serve.

Serves: 4


golden blossom honey product