Yields6 ServingsQuarter (1.5 Servings)Half (3 Servings)Default (6 Servings)Double (12 Servings)Triple (18 Servings)DifficultyIntermediateCategory,

This refreshing and light salad is a definite crowd pleaser. Seasonal Ontario peaches combine beautifully with grilled shrimp, avocado, mango and a tangy Asian-inspired vinaigrette for a perfect main or side dish on a hot summer’s evening!

INGREDIENTS

 1 lime
 ¼ cup extra virgin olive oil
 1 tbsp liquid honey
 1 tsp peeled and freshly grated ginger
 1 tsp sesame oil
 1 tsp Sriracha sauce
 ½ tbsp sesame seeds (black or white)
 pepper to taste
 1 Ontario peach (diced)
 1 Avocado (diced)
 1 Mango (diced)
 Cilantro to garnish
 12 Shrimp

DIRECTIONS

Vinaigrette
1

In a small bowl, combine zest and juice of one lime, olive oil, honey, ginger, sesame oil, Sriracha and salt.

2

Mix well and set aside.

Salad
3

Preheat barbecue to medium-high.

4

Grill the shrimp about six to eight minutes, turning once, until cooked through. Place on a clean plate and let cool.

Tip: Alternatively, shrimp can be sautéed or steamed, or you can purchase cooked shrimp. Sriracha sauce is a generic name for a hot sauce from Thailand. It can found in the Asian condiment aisle at your local grocery store.

5

In a large bowl, combine cooked cooled shrimp, peaches, green onions, avocado, mango, cilantro, sesame seeds and pepper.

6

Pour vinaigrette over salad; toss well. Cover and refrigerate for at least 10 minutes before serving.

Ingredients

 1 lime
 ¼ cup extra virgin olive oil
 1 tbsp liquid honey
 1 tsp peeled and freshly grated ginger
 1 tsp sesame oil
 1 tsp Sriracha sauce
 ½ tbsp sesame seeds (black or white)
 pepper to taste
 1 Ontario peach (diced)
 1 Avocado (diced)
 1 Mango (diced)
 Cilantro to garnish
 12 Shrimp

Directions

Vinaigrette
1

In a small bowl, combine zest and juice of one lime, olive oil, honey, ginger, sesame oil, Sriracha and salt.

2

Mix well and set aside.

Salad
3

Preheat barbecue to medium-high.

4

Grill the shrimp about six to eight minutes, turning once, until cooked through. Place on a clean plate and let cool.

Tip: Alternatively, shrimp can be sautéed or steamed, or you can purchase cooked shrimp. Sriracha sauce is a generic name for a hot sauce from Thailand. It can found in the Asian condiment aisle at your local grocery store.

5

In a large bowl, combine cooked cooled shrimp, peaches, green onions, avocado, mango, cilantro, sesame seeds and pepper.

6

Pour vinaigrette over salad; toss well. Cover and refrigerate for at least 10 minutes before serving.

Ontario Peach Fusion Salad