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.

White Coconut-Mango Balsamic

Quickly becoming a summer favorite! Brilliant tropical and exotic with lush coconut and mango flavor.

Persian Lime Extra Virgin Olive Oil

This fruity, tangy oil from California has a long, sweet lime finish.