Mango-pineapple Salad Recipe
Sautéed chile-seasoned shrimp, arugula, crispy tortilla strips, tajin, queso fresco, agave vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Steps
Sauté the Shrimp
In a skillet over medium heat, add a little olive oil. Season the shrimp with chili powder and sauté for about 3-5 minutes, or until the shrimp are pink and cooked through.
Prepare the Vinaigrette
In a small bowl, whisk together equal parts of agave syrup and olive oil, along with a splash of lime juice. Season with salt and pepper to taste.
Mix the Salad
In a large bowl, combine the arugula, diced mango, and diced pineapple. Add the sautéed shrimp and pour the agave vinaigrette over the top. Toss gently to combine.
Serve
Divide the salad among plates, top with crispy tortilla strips, crumbled queso fresco, and a sprinkle of Tajin. Serve immediately.