Shrimp, Mango and Quinoa Salad

Preparation

1. Season the peeled black tiger shrimp with salt, black pepper and olive oil. Toss well and marinate for 10 minutes.

2. Add the quinoa to a pan of cold water. Cook over medium heat for 15 minutes, until the grains are tender and the little white tails appear.

3. Halve the cherry tomatoes. Cut the avocado into chunks and drizzle with a little lemon juice to prevent browning. Set aside.

4. Cut the mango open, score the flesh in a crosshatch pattern and scoop out the cubes. Set aside.

5. To make the mango dressing, mix Custom Culinary® Mango Flavored Sauce with a little apple cider vinegar, salt and black pepper.

6. Lightly spray a skillet with oil. Cook the shrimp over medium heat until pink and opaque on both sides. Remove and set aside.

7. Arrange the kale on a serving plate and top with the prepared ingredients. Scatter over the cooked quinoa and blueberries, then drizzle with the mango dressing.

Chef Tips

Marinate the black tiger shrimp briefly and sear until it is just charred on both sides. Cook quinoa until it becomes tender. Cube mango and avocado, dot with blueberries and cherry tomatoes over a base made of kale. Whisk Custom Culinary^® Mango Flavored Sauce with a little apple cider vinegar, salt, and black pepper, and dress everything evenly. 
 
The dish is alive with bright with full color. It tastes fresh and sweet, with bright fruit acidity. It is a photogenic signature salad that is light and healthy.