Shrimp and Spring Mix Salad with Persian Lime Vinaigrette
Spring mix and shrimp with a citrus vinaigrette created with Persian Lime Olive Oil and Cilantro Garlic White Balsamic Vinegar…simple, light, fresh, and delicious!
Ingredients:
- 4 C. spring mix salad greens
- 1 cucumber, halved then sliced
- 1/2 C. thin sliced red onion
- 1/2 C. julienned carrots
- 1 C. cooked shrimp (tails on or off, your choice)
- pinch of red pepper flakes, optional.
For the Vinaigrette:
- 1/3 C. The Olive Tap’s Cilantro Garlic White Balsamic Vinegar
- 1 T. Dijon mustard
- Salt and The Olive Tap’s 5 Peppercorn Blend, freshly ground, to taste
- 2/3 C. The Olive Tap’s Persian Lime Olive Oil
Directions:
In a bowl, whisk the vinegar, salt, pepper and Dijon mustard completely. Slowly add the Persian Lime Olive Oil whisking constantly until completely incorporated. May refrigerate for up to 5 days.
Add the spring mix greens to a salad bowl, then add the cucumber, onion, carrots, shrimp and if using the red pepper flakes. Drizzle the vinaigrette over the salad and toss gently to combine.
Enjoy!
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