Shrimp, Arugula & Mango Salad with Vanilla Citrus Vinaigrette

The vanilla in this bright, citrusy vinaigrette adds a subtle complexity that beautifully complements the sweet, succulent shrimp.

Serves: 4

Ingredients

Vanilla Citrus Vinaigrette

• ¼ cup olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice
• 1 teaspoon brown sugar
• Seeds scraped from 1 Heilala Vanilla Bean, or 1 teaspoon Heilala Vanilla Paste

Salad

• 1 large mango
• 1 avocado
• Juice of 1 lemon
• 4 oz baby arugula (120g)
• 12 oz large shrimp, peeled and cooked (350g)
• Fresh mint leaves, to garnish

Method

1. To prepare the vinaigrette, combine the olive oil, orange juice, lime juice, brown sugar, vanilla bean seeds or vanilla paste. Whisk well to combine and set aside while preparing the salad.
2. Peel the mango and carefully slice the flesh away from the pit. Cut the mango into thin slices.
3. Cut the avocado in half and remove the pit. Peel and cut the flesh into thin wedges. Drizzle with the lemon juice to prevent browning.
4. Arrange the arugula on a large serving platter. Top with the sliced mango, avocado and shrimp.
5. Drizzle with the vanilla citrus vinaigrette and garnish with fresh mint leaves. Serve immediately.