Simple salads dominate my warm-weather menus. This one pairs shrimp and mango with crunchy cucumber and chopped fresh dill.
It’s light, flavorful and super easy to put together.
It can be served as an appetizer at dinner, but I like it best as lunch.
Make sure the mango is ripe. Under-ripe mangoes are difficult to cut and have an almost bitter taste.
I cut each shrimp into quarters by first slicing down the back — as though I’m butterflying the shrimp — before cutting each side in half.
Dilled Shrimp, Mango and Cucumber Salad
4 to 5 servings (makes 3 cups)
This salad is best served within a day.
6 ounces 31-to-40-count cooked shrimp, deveined and cut into quarters
Flesh of 1 large or 2 small mangoes, cut into 1/4 -inch-thick, 3/4 -inch-long strips
8 ounces seedless cucumber, cut in half lengthwise, then thinly sliced
1/4 cup finely diced red onion
3 tablespoons chopped fresh dill
1 tablespoon extra-virgin olive oil
2 tablespoons apple cider vinegar
Freshly ground black pepper
Combine the shrimp, mango, cucumber, onion, dill, oil and vinegar in a mixing bowl. Season lightly with salt and pepper, and toss gently to incorporate.
Refrigerate until ready to serve.
Per serving (based on 5): 90 calories, 8 g protein, 7 g carbohydrates, 3 g fat, 1 g saturated fat, 65 mg cholesterol, 125 mg sodium, 0 g dietary fiber, 5 g sugar