Shrimp & Mango Salad

• servings: 4 servings
• active time: 10 minutes
• total time: 20 minutes

Ingredients

2 tbsp. white or yellow miso

1 tbsp. freshly grated ginger

2 tbsp. honey

2 tbsp. lime juice

1 tbsp. extra-virgin olive oil

1 tsp. toasted sesame oil

1 lb. medium shrimp, peeled and deveined

Kosher salt

Freshly ground black pepper

1/2 medium head napa cabbage, thinly sliced

1 large or 2 small ripe mangos, chopped

2 small cucumbers (such as Persian cucumbers), chopped

1 ripe avocado, cubed

Roughly chopped toasted salted peanuts, for garnish

Fresh basil or cilantro leaves, for garnish

Directions

Whisk to combine all dressing ingredients in a medium bowl.

Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.

Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.

Serve salad topped with shrimp, chopped peanuts, and herbs.

Nutrition

• Calories: 367
• Total Fat: 17 g
• Saturated Fat: 3 g
• Trans Fat: 0 g
• Cholesterol: 183 mg
• Sodium: 1066 mg
• Total Carbohydrate: 25 g
• Dietary Fiber: 7 g
• Total Sugars: 21 g
• Protein: 28 g