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

In a bowl, whisk together the vinaigrette ingredients. Set aside. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning. Set the avocado half-shells aside for service. In a bowl, gently toss the avocado cubes, mango, shrimp, and black olives. Pour the vinaigrette over the salad and toss gently.

To serve, spoon the salad into the hollowed-out shells. Garnish with fresh dill.

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