Shrimp, Mango and Avocado Salad

Ingredients

• 300 graw shrimp, peeled, peeled and deveined
• 3 tspextra-virgin olive oil
• 1clove garlic, minced
• ¼ tspchili powder
• 100 gmixed salad greens
• 120 gmango chunks (fresh or frozen), diced
• ½avocado, diced
• 100 gEnglish cucumber, sliced
• ¼medium red onion, thinly sliced
• 4 gfresh cilantro
• 1¾ tbsplime juice
• ¾ tsphoney
• ¼ tspsalt

Method

1. Pat the shrimp dry with paper towel and toss with half the olive oil, the garlic, chili powder and salt.

2. Heat a large skillet over medium-high heat until very hot, about 2 minutes.

3. Add the shrimp in a single layer and sear for 1 to 2 minutes, until pink underneath, then flip and cook 1 minute more, until they turn pink and opaque all the way through and curl into a C shape. Move to a plate.

   3 min timer

4. Whisk the remaining olive oil with the lime juice and honey.

5. Toss the salad greens with half the dressing and arrange on plates.

6. Top with the mango, avocado, cucumber, red onion, shrimp and cilantro, and drizzle with the rest of the dressing.

Storing and reheating

Best eaten fresh; the cooked shrimp keep 2 days.