Why recepie famous for?
This mango salad has a tropical flair; it’s drizzled with a creamy cilantro lime dressing and topped with crunchy cashews and grilled shrimp. It includes seafood, and 2. it’s not terribly local or seasonal (though the radishes, peppers, and salad greens are!). But, we like to consider ourselves flexible: we do eat fish or meat on occasion, and we do buy things like mangoes even though they’ll never grow in Indiana. Keep reading for this mango salad recipe!
Ingredients
8 cups salad greens1 yellow bell pepper
1 bunch radishes
1 mango
1 cucumber
¾ pound shrimp, shelled and deveined
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 cup roasted salted cashews
For the cilantro lime dressing
2 green onions
⅔ cup Greek yogurt
½ cup cilantro, lightly packed
1 lime (2 tablespoons juice)
⅓ cup olive oil
½ teaspoon kosher salt
1 tablespoon maple syrup or honey
Instructions
Preheat a grill to medium high.Wash the salad greens. Dice the pepper. Thinly slice the radishes. Peel the cucumber, then thinly slice it. Dice the mango (see the video below!).
Place the shrimp onto skewers and sprinkle it lightly with kosher salt, cumin and paprika. Grill over medium high heat until pink and opaque, about 3 to 5 minutes per side.
To make the dressing, chop the green onions and place them in the cup of an immersion blender (or blender). Add the Greek yogurt, lightly packed cilantro, lime juice, olive oil, kosher salt, and honey. Blend to combine.
To serve, place salad greens on a plate. Top with vegetables, shrimp, and cashews, and drizzle with cilantro lime dressing. (Dressing stores in a sealable container in the refrigerator for 1 week.)
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