Shrimp Salad with Mango Vinaigrette

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
255
protein 
23 g
sodium 
494 mg
carbohydrates 
31 g
fat 
5 g
fiber  
5 g
cholesterol 
129 mg
Servings 
4
Ingredients 

Mango Vinaigrette Dressing
1 Tbsp minced shallots
½ cup mango puree
½ tsp minced Serrano peppers
¼  cup rice vinegar
1 Tbsp extra-virgin olive oil
⅛ tsp sea salt

24 fresh asparagus spears, blanched (approx 12 oz)
1½ cups orange sections
¾ lb cooked shrimp
½ tsp sea salt
¼ tsp freshly ground black pepper
4 Flatbread, or a crusty multigrain sourdough bread

For Mango Puree, place 1¼ cups mango and ¼ cup cane sugar in a blender container. Puree until smooth.
Instructions 
  1. Place shallots, mango puree, peppers, vinegar, olive oil and salt in a blender and puree. Once dressing is emulsified, place in a small bowl and set aside.         
  2. In a large bowl, mix together asparagus, oranges, cooked shrimp, salt and pepper.
  3. Pour dressing over salad and toss to combine.
  4. Serve 1 cup of Shrimp Salad with one flatbread.
For Mango Puree, place 1¼ cups mango and ¼ cup cane sugar in a blender container. Puree until smooth.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.