Helene’s Shrimp, Pear and Mango Salad   

Name: Helene’s Shrimp, Pear and Mango Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 appetizers (or 3 main dish salads)
Ingredients: 1/4 cup (60 ml) olive oil; 1 tablespoon (15 ml) honey; Grated zest and juice of 1 lime; 2 teaspoons (10 ml) fresh ginger, chopped; 1 teaspoon (5 ml) toasted sesame oil; 1 teaspoon (5 ml) Sriracha chili sauce or other Asian hot chili sauce; 1/2 teaspoon (2.5 ml) salt; Pepper; 3/4 lb (350 g) Northern shrimp; 4 pears, cored and diced (or peaches); 1 mango, cubed; The flesh of 1 avocado, cubed; 3 green onions, thinly sliced; 1/2 cup (125 ml) chopped fresh cilantro; 1 tablespoon (15 ml) toasted sesame seeds (black and white)

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Preparation 20 MIN
Makes 6 appetizers (or 3 main dish salads)

Ingredients
Preparation

Ingredients

Dressing

1/4 cup (60 ml) olive oil
1 tablespoon (15 ml) honey
Grated zest and juice of 1 lime  
2 teaspoons (10 ml) fresh ginger, chopped
1 teaspoon (5 ml) toasted sesame oil
1 teaspoon (5 ml) Sriracha chili sauce or other Asian hot chili sauce
1/2 teaspoon (2.5 ml) salt
Pepper

Salad

3/4 lb (350 g) Northern shrimp
4 pears, cored and diced (or peaches)
1 mango, cubed  
The flesh of 1 avocado, cubed  
3 green onions, thinly sliced  
1/2 cup (125 ml) chopped fresh cilantro
1 tablespoon (15 ml) toasted sesame seeds (black and white)

Preparation

Dressing

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

Salad

In a bowl, combine all the ingredients with the dressing. Adjust the seasoning. Let stand for about 10 minutes in the refrigerator. This salad is perfect for brunch or to serve on a buffet table.