Firehouse Salad

Directions

1. 1
   In a large bowl toss the lettuce, tomatoes, red onion, carrots and black beans to evenly combine.
2. 2
   Plate this mixture and top with the mango and the beet sticks.
3. 3
   Drizzle on lime cumin vinaigrette.
4. 4
   *Cook's Note: The red onion, carrots, and beets can be done on a v-slicer or a mandoline.
5. 5
   Combine the lime juice, rice wine vinegar, cumin, honey and jalapeno until smooth.
6. 6
   Slowly drizzle in the olive oil.
7. 7
   Season with salt and pepper.
8. 8
   Whisk in cilantro.
9. 9
   Taste and adjust seasonings.
10. 10
    Reserve.
11. 11
    To morph into a Sauteed Shrimp Salad: Place 12 to 15 (about 3/4 pound) large peeled shrimp in a small bowl.
12. 12
    Pour about half of the lime cumin vinaigrette over the shrimp.
13. 13
    Cover and marinate for 20 minutes.
14. 14
    In a saute pan over high heat, toss the shrimp, with salt and pepper, for 2 to 3 minutes, or until their tails turn bright pink.
15. 15
    Serve over the salad and drizzle on remaining lime cumin vinaigrette.