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.


4 tablespoons red wine vinegar


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

Honey Tips

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Honey is one of the oldest foods in existence. It was found in the tomb of King Tut and was still edible since honey never spoils.


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