Ingredients:
3 Tbsp. Blood Orange Olive Oil
1 1/2 Tbsp. Pink Grapefruit White Balsamic
1 tsp. minced fresh-peeled ginger
2 tsp. chopped fresh mint
1/2 tsp. sea salt
1/2 c. peeled, cubed fresh pineapple
1/2 c. peeled, cubed avocado
1/2 c. peeled, cubed cantaloupe or honeydew melon
1/2 lb. peeled, cooked medium shrimp
4 large Boston Bibb lettuce leaves
1/4 c. rough chopped macadamia nuts, toasted
3 Tbsp. Blood Orange Olive Oil
1 1/2 Tbsp. Pink Grapefruit White Balsamic
1 tsp. minced fresh-peeled ginger
2 tsp. chopped fresh mint
1/2 tsp. sea salt
1/2 c. peeled, cubed fresh pineapple
1/2 c. peeled, cubed avocado
1/2 c. peeled, cubed cantaloupe or honeydew melon
1/2 lb. peeled, cooked medium shrimp
4 large Boston Bibb lettuce leaves
1/4 c. rough chopped macadamia nuts, toasted
Instructions:
In a medium bowl, whisk together the oil, vinegar, ginger, mint, and salt. Add the pineapple, avocado, melon, and shrimp. Lightly toss to coat. Place one lettuce leaf onto each of the four plates rib side down. Spoon equal amounts of avocado mixture in each then top with the macadamia nuts. Drizzle with additional Blood Orange Olive Oil. Serve immediately.
Note: To toast nuts, place in a small skillet over medium heat. Shake skillet often until nuts are golden all over about four minutes.
