salad

I'm trying to eat healthier, at least for dinner. Yesterday I had the buffalo chicken salad and today I made the shrimp, mango, and avocado salad with sweet chili-ginger vinaigrette. The recipe comes from Bon Appetit magazine. 

Recipe:

• 1/2 C asian sweet chili sauce
• 2 T unseasoned rice vinegar
• 1 T minced peeled fresh ginger
• 12 peeled cooked large shrimp with tails left intact (about 8 oz)
• 1 large mango, peeled, pitted, cut into 1/2 inch-thick slices
• 1 avocado, halved, pitted, peeled, cut into 1/2 inch-thick slices
• 1 large head of butter lettuce, leaves separated 
• 2 green onions chopped

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.Sprinkle chopped green onions on top. Enjoy!