Meals Matter

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Contributed By: marie1
Los Angeles Times

I like this salad with a slightly sweet whole-grain bread. Serve tropical sorbets for dessert.

Ingredients

1/2 Mango, cut up

2 t Oil

3 t Seasoned rice vinegar

Grated zest and juice from 2 limes, divided

1 t Fish sauce

1/2 to 1 tsp Asian chile garlic sauce

2 tsp Soy sauce or salt to taste

1 lb Large cooked and peeled shrimp

8 cups Butter lettuce, torn into bite sized pieces

1 1/4 cups Sugar snap peas, cut into bite size pieces

1 Avocado, cut into cubes

1 cup Sliced green onions

1 cup Small cherry tomatoes, preferably orange

1/2 cup Basil leaves, preferably Thai or opal basil

1/2 cup Mint leaves

1 Lime, cut into 6 wedges, for serving

Preparation

Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.

Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. You'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges.

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