Shrimp, Avocado, Mango and Feta Salad

Prep: 5 min
Cook Time: &ndash;
Total: 5 min
Serving: 4 Servings

A perfect luncheon salad, with a zesty and fresh mix of robust flavors.

1/2 cup rice vinegar
1/3 cup olive oil
2 tablespoons brown sugar
1 tablespoon chopped lemongrass
2 teaspoons toasted sesame oil
8 cups torn Bibb lettuce
3/4 pound peeled and deveined cooked shrimp with tails attached, chilled (about 16)
1 large avocado, halved, seeded, peeled, and sliced lengthwise
1 large mango, halved, seeded, peeled, and cubed
1/4 cup chopped green onion
1/4 cup crumbled feta cheese or shredded farmer cheese

Mix together the rice vinegar, salad oil, brown sugar, chopped lemongrass, and sesame oil in a small bowl with a whisk.
Evenly divide the salad between 4 bowls, and then top with the shrimp, avocado and mango.
Drizzle the vinaigrette over each salad and then top with the chopped green onion and cheese.