Recipe(tried): Shrimp Salad with Mango-Basil Dressing

I developed this recipe from one I came across in an Australian cookbook, then had it chosen for my local newspaper's Best Recipes weekly feature!

Shrimp Salad with Mango-Basil Dressing
Serves 4

1 large ripe mango, peeled and cut in chunks
1/2 cup lightly packed fresh basil leaves
3 tablespoons olive oil
1-1/2 to 2 tablespoons lemon juice
3 to 4 cups mixed salad greens (spinach, red leaf lettuce, butter lettuce, radicchio, etc.)
1/2 cup sunflower sprouts
1 Japanese (or seedless) cucumber, sliced paper thin
1 bunch radishes, sliced paper thin
1 avocado, peeled and diced
1 pound shrimp, cooked and peeled, tails left on (I used Asian tiger shrimp)
1/4 cup pine nuts, toasted

Combine mango, basil, olive oil, and lemon juice in a food processor or blender and process until smooth. (Dressing may be kept refrigerated 2 days; dress salad just before serving.) Toss all vegetables together or arrange decoratively on individual serving plates. Arrange cooked shrimp on top. Drizzle with mango-basil dressing. Sprinkle with pine nuts.