I have a serious love-hate relationship with salad. My husband LOVES salad. He could eat if for every meal and be happy. For him, the more ingredients you can add to a salad the better, no matter what they are. Dried fruit, raw veggies, cheese, seeds, nuts, everything belongs in any combination.

For me, a salad has to composed, like a symphony. That’s why this shrimp, mango and avocado salad is hands-down my favorite salad of all time. The mix of sweet, tart, bitter, crisp, crunchy and creamy make this salad the perfect lite summer diner.

Here’s how I make it:

Ingredients:

Salad:

• Romaine lettuce, washed and chopped
• Red cabbage, sliced thin
• 1 avocado, diced
• 1 mango, diced
• 2 tbsp cojita cheese
• 1/2 lb raw shrimp, peeled and deveined
• 2 Tbsp Spice mix (equal parts salt, pepper, cumin, coriander, garlic powder, onion powder, cayenne)
• Juice of 2 limes
• Small corn tortillas (street taco size, cut into 6ths)
• Vegetable Oil for frying

Dressing:

• 1/2 cup olive oil
• 3 tbsp white wine vinegar
• Juice + zest of 2 limes
• 1 clove of garlic
• 1 Tbsp spicy mustard
• 1 Tbsp honey

Directions

1. In a small bowl, mix spices and lime juice and toss with the raw shrimp
2. Heat 1/4 inch of oil in a skillet to medium heat. Drop in one of the tortilla pieces, if it sizzles a little, the oil is ready. Fry the tortillas in batches, flipping when it starts to brown. Be careful not to burn. When each batch is done, place on paper towels to drain and salt.
3. Use the remaining oil in the pot to sautee the shrimp until just cooked through.
4. In a large bowl, put the lettuce, cabbage, mango, avocado, cojita cheese and shrimp.
5. In a small bowl or mason jar, grate one glove of garlic with a microplane. Add mustard, honey, lime juice, vinegar, olive oil and salt and pepper. Whisk or shake until fully combined
6. Add the salad dressing to the salad, a few tablespoons at a time and toss. Add dressing and toss to taste. Top with crispy tortilla chips and enjoy!