Shrimp and Mango Salad
- 3 Tbsp orange juice - 2 Tbsp Lime Juice - 1 Tbsp Honey - 1 tsp Dijon Mustard - 1 tsp olive oil - 1/4 tsp salt - 1 pound peeled, cooked medium to large shrimp - 2 ripe mangoes, peeled and cut into bite-size chunks - 1/4 cup coursely chopped fresh mint - 4 cups baby spinach, washed and drained |
Whisk together orange juice, lime juice, honey, mustard, oil and salt in a large bowl. Stir in the shrimp, mangoes and mint. Arrange spinach on a platter and top with shrimp-mango mixture. Serves 4 |
223 calories, 25g protein |
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