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Mâche Rosettes Citrus Shrimp Salad

Mâche Rosettes Citrus Shrimp Salad
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  • 1 cup (250 mL) organicgirl mâche rosettes
  • 1 lb (450 g) wild red shrimp
  • 1 ruby red grapefruit, pithed, segmented and diced
  • 1 avocado, pitted, peeled and diced
  • 1/2 medium red bell pepper, diced
  • 1/4 cup (60 mL) red onion, diced
  • juice of 1 meyer lemon
  • 1 tsp (5 mL) dijon mustard
  • 1 tsp (5 mL) apple cider vinegar
  • 2 Tbsp (30 mL) chopped parsley
  • 3 Tbsp (45 mL) extra virgin olive oil
  • 1/2 tsp (2.5 mL) coarse sea salt


  1. In a medium saucepan, add water and season with salt. Bring to a boil, add shrimp and cover with lid. Cook over medium heat for 3-4 minutes, remove shrimp from the pot and place on a cutting board to cool.
  2. When cooled, coarsely chop the shrimp. In a large bowl, add the mâche rosettes, shrimp, grapefruit, avocado, tomato, bell pepper, red onion, and lemon juice. Gently toss.
  3. Whisk together the mustard, apple cider vinegar, parsley, olive oil, and salt. Pour the dijon vinaigrette over the prawn mixture and gently toss. Spoon into chilled glasses and serve immediately


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