Mango and shrimp salad
What can you create with sweet mango pulp and spicy ginger? Our chef has created a delicious salad that's perfect for a work lunch. Colorful vegetables, shrimp, mango, and young pickled ginger, combined with a sauce of mango pulp, Dijon mustard, ginger juice, and olive oil, make for an out-of-this-world feast. See for yourself.
Number of servings
2
Sharpness level
MILD
Preparation time
20 min
Difficulty level
EASY
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 QF Quality Food mango pulp
- 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
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