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Lunch: Shrimp, Mango andAvocado Salad
This a little peak into my lunch bag today. And it’s last night’s leftovers, if you can believe that. I used a recipe from Food and Wine Magazine, and put a few of my own little tweaks on it.
You begin by making a quick broth with lemons, ginger, seasonings, a chopped onion and a bottle of beer. The broth simmers for 15 minutes or so to steep the flavours, and then the shrimp (and in my case, small scallops too) are quickly poached, then let cool.
Meanwhile, you work on the dressing, which is, in my opinion, the masterful part of this recipe. (And unfortunately not shown in the above photo cause it would have made my salad mushy!)
You can read the original recipe to see what I changed, or just take my version and run with it… it’s delicious.
Mango Tango Dressing
This makes a bit more than a C of dressing, plenty for a few salads, or to use as a marinade.
Peel and chop 1 fresh mango, (approximately 2 C if using frozen). Put in blender with the juice of 2 limes and 2 T whole-grain mustard and blend until smooth.
Add 1/2 C Canola or vegetable oil and blend until creamy. Add a handful of chopped cilantro, 1 chopped chili pepper, the zest of 1 lime and pulse to combine. Season with salt and black pepper as desired.
Finally, you toss the dressing with another diced mango, the chilled shrimp, a chopped cucumber, one diced avocado, and one chopped red onion. (You could also add in lettuce, but as I’m not a huge fan of lettuce-based salads, I leave it out.)
This is a fun recipe to cook, especially if you’re not really a salad fan. Although it’s served cold, there’s not a lettuce leaf in sight. And the mango mustard dressing is rich and sauce-like, which makes it super satisfying.
If you’re making this for dinner, wait until the very end to add the dressing, after you’ve combined the remaining ingredients. Then just add dressing to the part you’re going to eat right away and refrigerate the rest separately.
For a next-day lunch, put some of the dressing in a ziplock or small container and bring to work, along with a container of the salad mixture. Toss and then enjoy your gourmet – and fairly healthy – lunch.
Original recipe at Food and Wine >
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July 16th, 2010 at 8:30 pm
That looks TASTY!
July 19th, 2010 at 1:45 pm
Hello,
I’m wondering if you know of any place that there might be published pattern corrections for Sensual Crochet?
Thanks
amymcdowell38@msn.com