What is now in season beyond strawberries and cherries? Mexican and Florida mangoes are at their peak.
We have already enjoyed this sweet and juicy fruit fresh, in homemade mango sorbet, and in fruit salads. Also, I can’t stay away from savory salads infused with this wonderful fruit.
Various mango salads are our family favorites. They are very tasty, colorful and have a delicious flavor, which makes a dinner special. These salads are great when served as a side dish for meat, burgers, poultry or fish. No rice or potatoes are needed.
Mango salad with shrimp forms a gorgeous light summer dinner or an elegant side dish.
Yellow mango slices, red chili pepper specs, young salad greens and curly cilantro – what a colorful, bright and flavorful palette!
Mango Salad with Shrimp
- 6-8 cups baby arugula, spinach, or baby salad leaves mixture
- 1 mango, ripe but firm, not soft
- 2-3 tbsp finely chopped onion, sweet or red
- 1 chili pepper, finely chopped (preferably red)
- 1 – 1 ½ cup chopped cherry tomatoes or other small tomatoes (optional)
- 12-16 oz cooked shrimp (12 – as salad, 16 – as meal)
- 4 tbsp chopped cilantro
- Juice of ½ lime (or more to taste)
- 2-3 tbsp extra virgin olive oil
- Black pepper
Peel the mango, slice into thin strips, or cut into medium size cubes.
In a salad bowl or on a platter arrange the salad greens. Top with the mango and tomatoes. Add the shrimps, then onion and chili pepper. Sprinkle with lime juice and olive oil. Season with salt and pepper. Sprinkle with the coriander.
Cook with pleasure!