Contributed By: marie1
Los Angeles Times
I like this salad with a slightly sweet whole-grain bread. Serve tropical sorbets for dessert.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Fish
Actual Cooking Time: No Cooking Required
Number of Servings: 6
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Low Calorie
Good Source of Calcium
Meal Type: Salads & Dressings
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.
Cook's Notes
Nutrition Information
Calories: 186
;
Total Fat: 6 g
;
Saturated Fat: 1 g
;
Polyunsaturated Fat: 2 g
;
Carbohydrates: 13 g
;
Protein: 19 g
;
Vitamin A: 3304 IU
;
Vitamin C: 31 mg
;
Calcium: 107 mg
;
Sodium: 406 mg
;
Iron: 4 mg
;
Fiber: 4 g