Shrimp, Avocado and Mango Salad | RICARDO

Ingredients

• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) orange juice
• 2 tablespoons (30 ml) rice vinegar
• 1 teaspoon (5 ml) honey
• 1 teaspoon (5 ml) Dijon mustard
• 1/2 teaspoon (2.5 ml) sesame oil
• 1/2 cup (125 ml) fresh chives, finely chopped
• Salt and pepper
• 2 large avocados
• Lemon juice
• 1 large mango, peeled and cubed
• 1 lb (450 g) small shrimp, cooked and peeled
• 1/4 cup (60 ml) black olives, pitted and sliced
• Fresh dill, for garnish