James's Shrimp Avocado Passion Fruit Salad
For the passion fruit syrup:
1 x (12-ounce) can frozen passion fruit pulp
1 cup granulated sugar
1/2 cup water
For the passion fruit vinaigrette:
1/3 cup white vinegar
1 cup passion fruit syrup
2 tsp lemon pepper seasoning (McCormick)
1/4 tsp table salt
1 tbl fresh dill, chopped
1/2 cup vegetable oil
For the salad:
Vegetable oil
1/2 cup peeled and finely julienned sweet potato
Salt
1 x ripe avocado, peeled pitted and diced
1 x ripe mango, peeled and diced
4 x baby Portobello mushrooms, gills removed and diced
16 x cooked shrimp, peeled and deveined
5 cup mixed greens
1/4 cup prepared honey mustard dressing or to taste
Method :
To prepare passion fruit syrup: Combine passion fruit pulp, sugar and water in a
pan. Boil until dissolved and thickened, about 10 minutes. Set aside to cool. To
prepare the passion fruit vinaigrette: In a blender, mix vinegar, 1 cup passion
fruit syrup, lemon pepper, salt and dill. With motor running, slowly add oil
until emulsified.
To prepare the salad: In a deep fryer heat 2 inches of oil to 360 degrees.
Fry sweet potato until crisp, but still orange. Drain on paper towels and
lightly salt. Set aside.
In a bowl, gently combine avocado, mango and mushrooms. Add shrimp and toss with
1/2 cup passion fruit vinaigrette or to taste. In a separate bowl, toss the
greens with honey mustard dressing and pile high on two plates. Pile the shrimp
mixture on top and garnish with fried sweet potato, creating a high
"nest" on the top of the salad.
Preparation Time: 25 minutes
Cooking Time: 10 minutes
This colorful salad combines tastes and textures with a fruity twist.
Honey-mustard coated mixed greens are topped with shrimp and vegetabled tossed
in passion fruit vinaigrette