- 1 ripe avocado, sliced
- 1 ripe mango, sliced
- 1 cup [250 mL] cooked shrimp
- 1 red pepper, minced
- 16 black olives
- Salt and pepper to taste
- A few Romaine lettuce leaves
Garlic Vinaigrette
- 1 teaspoon [5 mL] salt
- 1 teaspoon [5 mL] hot mustard
- 1 teaspoon [5 mL] French shallots, finely chopped
- 1 teaspoon [5 mkl] fresh parsley, chopped
- 3 tablespoons [45 mL] wine vinegar
- 2 garlic cloves, crushed and chopped
- Juice from 1/4 lemon
- 8 tablespoons [120 mL] olive oil
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- Place all vinaigrette ingredients in a bowl, except lemon and olive oil.
- Whip together.
- Add olive oil slowly, whipping constantly.
- Add lemon juice; mix well.
- Adjust seasonings and stir again.
- Place all other ingredients in a bowl, add garlic vinaigrette.
- Season to taste.
- Place in a serving dish.
- Garnish with Romaine lettuce leaves.
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