Thai Shrimp, Chicken, Grapefruit and Coconut Salad
½ cup OLIVE MILL Lime oil
4 T. OLIVE MILL White Coconut Balsamic
2 cloves garlic, crushed
1 red grapefruit, peeled and sections
2 cups shelled cooked tiny shrimp
2 cups shredded precooked chicken breast meat
1 cup shredded coconut
6 shallots, thinly sliced
1 t. chopped red chile pepper
½ cup fresh mint leaves
1 ½ T. finely chopped fresh cilantro
1 head iceberg lettuce, shredded
Make the dressing by whisking together the oil, balsamic and garlic in a bowl. Toss together the sectioned grapefruit, shrimp, chicken, coconut, shallots, pepper, mint and cilantro in a large bowl. Drizzle approximately ¾ of the dressing into the grapefruit mixture and toss to combine. Combine the remaining dressing with the shredded lettuce in a separate bowl shortly before serving. Arrange the lettuce on a large platter. Layer the grapefruit mixture on top of the lettuce.
