This quick and easy salad is pleasantly crunchy and loaded with fresh ingredients–just what we crave when we want something satisfying that won’t weigh us down.
Author: The Chef
Recipe type: Main
Ingredients
FOR THE DRESSING
2 tbsp. white or yellow miso
1 tbsp. freshly grated ginger
2 tbsp. honey
2 tbsp. lime juice
1 tbsp. extra-virgin olive oil
1 tsp. toasted sesame oil
FOR THE SALAD
1 lb. medium shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil
½ medium head napa cabbage, thinly sliced
1 large or 2 small ripe mangos, chopped
2 small cucumbers (such as Persian cucumbers), chopped
1 ripe avocado, cubed
Roughly chopped toasted salted peanuts, for garnish
Fresh basil or cilantro leaves, for garnish
Instructions
Whisk to combine all dressing ingredients in a medium bowl.
Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
Serve salad topped with shrimp, chopped peanuts, and herbs.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2023/03/28/shrimp-mango-salad-2/