Mango and shrimp salad
What can you create with sweet mango pulp and spicy ginger? Our Chef Jarek has conjured up a unique salad that will be a perfect lunch for work. Colorful vegetables, juicy shrimp, mango, and young pickled ginger, topped with a sauce of mango pulp, Dijon mustard, ginger juice, and olive oil – it's a true feast for the senses! See for yourself and savor this extraordinary combination of flavors.
Number of servings
2
Preparation time
20 min
Print recipe
INGREDIENTS
- 2 tablespoons chopped Young ginger for pink sushi House of Asia
- 1 red onion, sliced into strips
- 8 cherry tomatoes
- 4 celery stalks, cut into matchsticks
- 2 baby romaine lettuces
- 12 cleaned shrimps 16/20
- 2 tablespoons chopped coriander
- 10 g ground peanuts
- 1 medium-ripe mango, cut into thick matchsticks
SOS:
- 4 tablespoons Alphonso mango pulp with no added sugar QF Quality Food
- 2 tsp Maille Dijon Mustards
- 4 tablespoons of juice Young ginger for pink sushi House of Asia
- 2 tablespoons of olive oil
A METHOD OF PREPARING
- Prepare the sauce: mix all the ingredients thoroughly.
- Blanch the shrimp in boiling water for 2 minutes, then quench in ice water.
- In a large bowl, combine the mango, onion, celery, cherry tomatoes, pickled ginger, and cilantro. Then add the peanuts and gently toss with the shrimp and sauce. Arrange the salad on the lettuce leaves.
TIP: Use the remaining mango pulp to make a delicious recipe for Mango Lassi – recipe here
