Granny's Mango Avocado Snap Pea Shrimp
1/2 x mango cut up
2 tbl oil
3 tbl seasoned rice vinegar
Grated zest and juice from 2 limes divided
1 tbl fish sauce
1/2 tsp Asian chile garlic sauce - (to 1)
2 tsp soy sauce
(or salt to taste)
1 lb large cooked peeled shrimp see * Note
8 cup butter lettuce torn bite size
1 1/4 cup sugar snap peas cut bite size
1 x avocado cut into cubes
1 cup sliced green onions
1 cup small cherry tomatoes preferably orange
1/2 cup Thai or opal basil leaves
1/2 cup mint leaves
1 x lime cut in 6 wedges,
for serving
Method :
* Note: Buy shrimp that's already cooked and peeled (or lobster, if you're
feeling flush) or use leftover chunks of home-cooked halibut or other firm fish.
Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and
soy sauce in a blender. Set the dressing aside for its flavors to develop while
you make the salad.
Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in
a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste
the dressing and adjust the seasonings to taste. You'll have about 1 cup of
dressing. Gently toss the salad with enough dressing to coat well. Reserve the
extra dressing for another use. Serve with the lime wedges, sweet whole-grain
bread and tropical sorbets for dessert.
This recipe yields 6 main-dish servings.