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!
In a small bowl, combine zest and juice of one lime, olive oil, honey, ginger, sesame oil, Sriracha and salt.
Mix well and set aside.
Preheat barbecue to medium-high.
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.
In a large bowl, combine cooked cooled shrimp, peaches, green onions, avocado, mango, cilantro, sesame seeds and pepper.
Pour vinaigrette over salad; toss well. Cover and refrigerate for at least 10 minutes before serving.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.