Shrimp & Mango Salad

This is a very tasty and healthy salad! You can have it for lunch or dinner any day of the week. You can also have a smaller portion of it as a starter when you have a dinner party.

The dressing is optional, you can just sprinkle some olive oil on top – or you may find the salad juicy enough with the added lemon juice.

Serves 4


3/4 pound cooked, peeled and deveined medium shrimp

1 large mango, peeled, pitted and chopped (or use frozen chunks of mango)

2 avocados, cut into 2 cm cubes

1/2 cucumber, thinly sliced

1 Tbsp lemon juice

1/2 red onion, thinly sliced OR 2 scallions (green onion) thinly sliced for a milder taste

2 Tbsp chopped fresh cilantro

1 large head Bibb lettuce (or use spicy greens like arugula instead for more zing to the salad)

1 garlic clove, minced (optional)

Pinch cayenne pepper

1 long red chilli, chopped (optional)


 Dressing (optional):

2 Tbsp white balsamic vinegar

6 Tbsp olive oil

1 Tbsp honey

Optional: 1/2 Tbsp wholegrain mustard


How to prepare:

1) Stir together lemon juice, curry powder, cayenne and garlic in a large bowl. Add shrimp, mango, avocados, red onion or scallions, cucumber and cilantro, mix to combine in a large bowl.

2) Divide lettuce among 4 serving plates, top evenly with shrimp salad.

3) If you want to have the dressing, shake the ingredients in a jar until combined. Taste and adjust to your liking.

4) Pour dressing over salad or serve on the side

5) Sprinkle coriander leaves and red chili (optional) on top of the salad.




Recipe inspired by weightwatchers “What To Cook Now” page 192