Incorporate fruit and nuts into your summer salads. This recipe calls for the savory Fisher® Pecans, delicately grilled shrimp, sliced mango, and mouthwatering homemade dressing.
Ingredients
Salad:
1 medium ripe mango, divided
1 bag (5.5 ounces) mixed salad greens
1/4 cup thinly sliced red onion
1/2 cupFisher® Chef’s Naturals Pecan Halves
1 pound shrimp, deveined, shells removed
1 tablespoon olive oil
For food safety, gently rub produce under cold running water and scrub firm produce with a clean vegetable brush under running water.
Dressing:
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon fresh lime juice
1/4 cup orange juice
1/8 teaspoon salt
Directions
Salad: Peel and seed the mango. Cut a section of the mango to make ¼ cup diced mango; set aside. Slice remaining mango.
Place the mixed greens, sliced mango, red onion slices and pecans onto a serving platter.
Toss shrimp with 1 Tbsp. olive oil. Grill shrimp on lightly oiled grill rack, covered only if using a gas grill, turning over once, until flesh is pearly or white, and opaque, 3 to 4 minutes total.
Dressing: Place reserved diced mango and remaining dressing ingredients into a blender. Puree until smooth. Drizzle dressing over salad.
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