Name: Exquisite Dragonfruit Shrimp Salad Boats
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 2 dragonfruits, flesh scooped out and cubed; 24 large shrimp, boiled, chilled, and large diced; 1 ripe avocado, cubed; 0.33 cup olive oil; 1 lime, zested and juice of ½; 1 teaspoon lavender honey; 1 tablespoon pomegranate vinegar; Kosher salt to taste; Fresh cracked pepper to taste; 10 fresh mint leaves, chiffonade

Ready in: 20 mins

Serves: 4 servings

Ingredients: 10

The dragon fruit pulls double duty — hollowed into serving boats that hold the salad itself. Shrimp and avocado fill them, dressed in olive oil, lime, honey and pomegranate vinegar, with mint scattered over to finish. Four appetizer servings that need no plates and very little explanation.

Ingredients

Ingredients
2	dragonfruits, flesh scooped out and cubed
24	large shrimp, boiled, chilled, and large diced
1	ripe avocado, cubed
¹⁄₃	cup olive oil
1	lime, zested and juice of ½
1	teaspoon lavender honey
1	tablespoon pomegranate vinegar
•	kosher salt to taste
•	fresh cracked pepper to taste
10	fresh mint leaves, chiffonade

Instructions

Preparation
1.	Locate the "flat spot" of the dragonfruit, rotate it 90 degrees, and carefully slice it in half. Scoop out the flesh of the fruit and chop it into small cubes.
2.	In a non-reactive bowl, combine the olive oil, lime zest, lime juice, lavender honey, pomegranate vinegar, kosher salt, and fresh cracked pepper. Whisk the ingredients together until emulsified.
3.	Cube the ripe avocado and gently toss it into the dressing to coat. Add the boiled, chilled, and large diced shrimp, along with the cubed dragonfruit. Mix everything together gently.
4.	Spoon the salad mixture into the hollowed-out dragonfruit "bowls". For an elegant touch, you can garnish with an extra shrimp or a mint leaf placed on the spiky part of the fruit.