Shrimp, Avocado and Mango Salad

Ingredients

• Vinaigrette

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) orange juice
  • 2 tablespoons (30 ml) rice vinegar
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1/2 cup (125 ml) fresh chives, finely chopped
  • Salt and pepper

• Salad

  • 2 large avocados
  • Lemon juice
  • 1 large mango, peeled and cubed
  • 1 lb (450 g) small shrimp, cooked and peeled
  • 1/4 cup (60 ml) black olives, pitted and sliced
  • Fresh dill, for garnish