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Citrus and Mango Shrimp Salad

Several weeks ago, I had a writer’s meeting at my house with a well-known journalist and author, Kathy Strong. Kathy just came out with a new book, The ’57 Chevy, and I wanted to celebrate her accomplishment and serve a tasty meal. Kathy and I both like salads, and I served one of my new recipes, Citrus and Mango Shrimp Salad. It’s easy to make and full of delicious and nutritious ingredients! Watch me make it. For more about Kathy and her books, visit kathystrongauthor.com

Citrus and Mango Shrimp Salad

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Ingredients Method Notes

Ingredients

1 bag butter lettuce
3 T. fresh mint, chopped
1 c. arugula
1/4 c. pistachio nuts (lightly salted)
1 c. mango, diced (fresh or frozen/thawed)
1 avocado, peeled and sliced
1 Ruby Red grapefruit, peeled and cut into chunks
1 Naval orange (or Mandarin), peeled and sliced
2 c. cooked, jumbo shrimp (thawed)
1/ c. goat cheese crumbles (regular or Vegan)
Balsamic vinegar (a good quality Balsamic to taste)
garlic salt (optional to taste)

Method

Place lettuce in a large bowl or on a large plate
Top lettuce with mint, arugula, pistachios, mango, avocado, grapefruit, and oranges
Place shrimp around salad
Top salad with goat cheese
Drizzle Balsamic vinegar over the salad
Add garlic salt to taste (optional)