Shrimp and Mango Salad recipe - ingredients, nutrition and when to eat it
Plump shrimp and sweet mango are served over baby greens in this salad. A refreshing lime dressing makes it perfect for a light summer lunch or dinner.
Salads & light · 15 minutes to cook
Tips: Shrimp can become firm if overcooked, so remove them as soon as they are cooked through.
Tips: If the mango is sweet enough, use only half the honey for a fresher flavor.
Tips: Dry the greens well so the dressing does not become watery.
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Ingredients (1 serving)
- Shrimp — 100 g
- Mango — 100 g
- Baby greens — 50 g
- Cherry tomatoes — 5 pc
- Lime — 0.5 pc
- Olive oil — 1 tsp
- Vinegar — 2 tsp
- Honey — 1 tsp
- Salt — 0.2 tsp