Cilantro-jalapeño shrimp with mango-jicama salad

Discover perfect harmony of flavors with cilantro-jalapeño shrimp paired with refreshing mango-jicama salad. A zesty and vibrant dish to tantalize your taste buds!

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon Dijon mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 10 cups mixed greens
• 12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
• 1 cup halved cherry tomatoes
• 1 cup Persian cucumber chunks
• 2 large hard-boiled eggs, peeled and halved
• 1 avocado, diced
• 2 slices cooked bacon, crumbled
• ¼ cup crumbled blue cheese

Instructions:

1. Combine oil, vinegar, shallot, mustard, pepper, and salt in a jar with a lid. Shake well until mixed thoroughly.
2. Arrange salad greens on a serving platter. Pour half of the dressing over the greens and mix well. Artistically place shrimp, tomatoes, cucumber, sliced eggs, avocado, bacon, and blue cheese on top. Drizzle the rest of the dressing over the salad.

Summary:

• Calories: 254 kcal
• Fat: 1 g
• Protein: 4 g
• Carbs: 63 g
• Potassium: 810 mg
• Magnesium: 52 mg