Still trying to do good after weeks of holiday indulgence? This salad is light in every respect except taste. Its exotic flavors will be like a resort vacation for your palate — a welcome break from the hearty soups and stews of the season.
While tropical fruits may seem out of place in a Winter salad, mangoes are often shipped from countries like Brazil, where it's Summer and peak growing season. Serve the salad alongside plantain chips and pomegranate-mango guacamole for pure paradise.
For a stunningly simple meal,
- 3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves
- Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
- Combine cucumbers, mango, shrimp, and dill in large bowl.
- Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
- Salads, Seafood
- North American