Shrimp and Mango Salad

Perfect for late spring or summer, this colorful salad makes a great lunch or light supper. The spicy dressing is offset by the sweetness of the mangoes and tomatoes.

Prep Time: 20 minutes

Ingredients

• 3/4 pound cooked shrimp
• 1 large mango, deseeded, peeled and cubed
• 1/4 cup sliced green onions
• 1 tbsp fish sauce
• 1 tbsp soy or tamari sauce
• Juice of 1 large lime
• 2 tbsp water
• 1 tbsp brown sugar
• 1 tsp minced jalapeno pepper
• 4 cups arugula
• 4 small vine-ripe tomatoes, cut into wedges

Preparation

Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.

Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.

Serves 4

Per Serving

Calories 150, Calories from Fat 17, Total Fat 1.9g (sat 0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber 2.4g, Protein 19.5g