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Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Nourishing the Next Generation Of Environmental Stewards As the 2023 Sponsor

Spring Salad with Mango Orange Cilantro Vinaigrette

Ingredients

Mango Orange Cilantro Vinaigrette

  • 1 Garlic clove
  • 1/2 Bunch of fresh cilantro, washed
  • 2-3 tbsp. red onion
  • 1/3 cup Champagne vinegar
  • 1/2 cup Natalie’s Orange Mango Juice
  • 1 tsp. Natalie’s Pure Lime Juice
  • 1 tsp. Natalie’s Pure Lemon Juice
  • 3/4 cup extra virgin olive oil (good quality)
  • Sea salt & fresh ground pepper, to taste

Shrimp

  • 1/2 lb of shrimp, tails removed
  • dash of garlic salt
  • dash of paprika
  • dash of garlic powder
  • dash of fresh ground pepper
  • dash of sea salt
  • 1/2 tbsp coconut oil

Salad

  • Mixed greens
  • 1 Red pepper, diced
  • 1 Avocado, diced

Directions

Mango Orange Cilantro Vinaigrette

1. Place all items (except olive oil) into a blender.
2. Drizzle in the olive oil in until all ingredients are blended together.
3. Add salt & pepper to taste.

Shrimp

1. Rinse shrimp with water, pat until completely dry.
2. Season the 1/2 lb. of shrimp (tails removed) with garlic salt, paprika, garlic powder, fresh ground pepper & sea salt.
3. Heat 1/2 tbsp. of coconut oil in a skillet over medium heat.
4. Place shrimp into the skillet, be careful to not crowd the pan to make sure they will cook evenly & not become rubbery.
5. Cook for about 2 minutes per side.
6. Remove from skillet, & set aside.

Salad

Dice red pepper and avocado, toss with mixed greens.

To Serve

Top salad with shrimp & vinaigrette.

Recipe by: Caroline Drake