Howard L. Puckett; Lydia Degaris-Pursell; Martha Condra
4 servings



"I wanted to create a recipe for a festive meal with local ingredients that could be prepared ahead of time and assembled at the last minute. Everything except the avocado, because it turns brown, can be readied in advance and kept in separate containers, covered, and chilled. I like to serve this dinner salad with multigrain rolls." —Katherine Hinrichs, West Boothbay Harbor, Maine

How to Make It

Step 1

Combine shrimp, 2 tablespoons vinegar, and chili garlic sauce in a large bowl; toss well. Cover and chill 1 hour.

Step 2

Combine remaining 3 tablespoons vinegar, oil, and next 6 ingredients (through salt) in a small bowl, stirring with a whisk.

Step 3

Place 2 cups spinach on each of 4 plates; top each serving with 1 cup shrimp mixture. Arrange 1/4 cup mango, 1/4 cup radishes, and 1 tablespoon avocado around shrimp on each plate. Top each serving with 2 tablespoons green onions and 1 1/2 teaspoons pumpkinseed kernels. Drizzle each salad with 2 tablespoons vinaigrette.

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Ratings & Reviews

Vibrant salad!

March 01, 2016
Slightly spicy.  I always add more avocado.  And since I don't like radish I typically slice up some green onion or carrot instead.  So pretty too.  Would be great for a dinner party.

annhrt's Review

August 26, 2014

Smelleck's Review

January 27, 2014
This salad is outstanding! I love the vinegarette, but made mine with about half the olive oil & a third of the paprika, also skipped the cumin & passed on the green onion, just due to personal preferences. It was so yummy I forgot I was eating a salad!

merc80s's Review

October 24, 2011

magillesipe's Review

May 16, 2011