Coconut Shrimp Salad

This Coconut Shrimp Salad combines crispy, crunchy coconut shrimp with sweet honey mango and a citrusy orange-honey dressing, all layered over fresh greens and crunchy toppings. It’s a burst of tropical bliss and couldn’t be quicker to make!

• 1 box (1 lb) frozen coconut shrimp
• 2 honey mangoes, diced (~1 cup)
• 2-3 mini cucumbers, cut to half moons (~1 cup)
• ⅓ cup coconut cashews, finely chopped
• 5-6 cups mixed greens
• Optional: 1/2 cup crispy chow mein noodles

• ½ cup mayonnaise
• 2-3 juicy clementines (½ tsp zest and ¼ cup juice)
• 3 tablespoons honey
• 3 tablespoons Dijon mustard
• ¼ teaspoon fine sea salt