Name: Rambutan and Shrimp Salad with Citrus Vinaigrette
Total time: 25 min
Ingredients: 1 lb large shrimp, peeled and deveined; 2 cups fresh rambutan, peeled and halved; 6 cups mixed salad greens (e.g., arugula, spinach, and watercress); 1 cup cherry tomatoes, halved; 1 cucumber, thinly sliced; 1/2 red onion, thinly sliced; 1/4 cup chopped fresh cilantro; 1/4 cup chopped fresh mint; 1/4 cup crumbled feta cheese (optional); 1/4 cup olive oil; 2 Tablespoons fresh orange juice; 1 Tablespoon fresh lime juice; 1 Tablespoon honey; 1 teaspoon Dijon mustard; Salt and pepper to taste

Ingredients

Units Scale

1 lb large shrimp, peeled and deveined
2 cups fresh rambutan, peeled and halved
6 cups mixed salad greens (e.g., arugula, spinach, and watercress)
1 cup cherry tomatoes, halved
1 cucumber, thinly sliced
1/2 red onion, thinly sliced
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh mint
1/4 cup crumbled feta cheese (optional)

For the Citrus Vinaigrette:

1/4 cup olive oil
2 Tablespoons fresh orange juice
1 Tablespoon fresh lime juice
1 Tablespoon honey
1 teaspoon Dijon mustard
Salt and pepper to taste

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Instructions

In a large pot of boiling salted water, cook the shrimp for 2-3 minutes until they turn pink and opaque. Drain and let them cool.
In a large salad bowl, combine the salad greens, cherry tomatoes, cucumber, red onion, fresh cilantro, and fresh mint.
Add the peeled and halved rambutan to the salad.
In a small bowl, whisk together olive oil, fresh orange juice, fresh lime juice, honey, Dijon mustard, salt, and pepper to make the Citrus Vinaigrette.
Add the cooked and cooled shrimp to the salad.
Drizzle the vinaigrette over the salad and toss gently to coat.
If desired, sprinkle crumbled feta cheese on top.
Serve immediately and enjoy

Nutrition

Calories: 320
Sugar: 16 g
Sodium: 400 mg
Fat: 18 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 20 g
Cholesterol: 150 mg