Shrimp & Mango Salad
Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
Ingredients :
- 2 Tbsp. white or yellow miso
- 1 Tbsp. freshly grated ginger
- 2 Tbsp. honey
- 2 Tbsp. lime juice
- 1 Tbsp. extra-virgin olive oil
- 1 tsp. toasted sesame oil
- 1 lb. medium shrimp, peeled and deveined
- Kosher salt
- Freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1/2 medium head napa cabbage, thinly sliced
- 1 large or 2 small ripe mangos, chopped
- 2 small cucumbers, chopped
- 1 ripe avocado, cubed
- Roughly chopped toasted salted peanuts, for garnish
- Fresh basil or cilantro leaves, for garnish
Directions :
- Whisk to combine all dressing ingredients in a medium bowl.
- Season shrimp all over with salt and pepper. In a large skillet, heat oil over medium heat. Add shrimp and cook until pink and opaque, about 2 minutes per side. Transfer to a plate to cool.
- Combine cabbage, mango, cucumbers, and avocado in a large bowl. Add dressing and toss gently to coat and mix the ingredients.
- Serve salad topped with shrimp, chopped peanuts, and herbs.
