Shrimp, Melon and Mango Salad
This salad combines shrimp with colourful, juicy melon and mango tossed in a light dressing flavoured with fresh mint and honey.
Ingredients
400 g cooked peeled shrimp
1 mango
350 g honeydew melon, diced
8 cherry tomatoes, halved
11⁄2 cups arugula
1⁄4 cucumber, sliced
fresh mint leaves to garnish
Mint and Honey Dressing
2 tablespoons extra virgin olive oil
juice of 1 lemon
1 tablespoon clear honey
2 tablespoons chopped fresh mint
pepper to taste
Directions
serves 4
- To make the dressing, whisk together all the dressing ingredients in a large bowl and season with pepper. Add the shrimp to the dressing, cover and leave to marinate in the refrigerator for about 30 minutes to 1 hour.
- Halve the mango lengthwise, cutting down around each side of the pit. Cut the flesh on each half in a criss-cross fashion to make cubes, then cut the cubes away from the skin.
- Remove the shrimp from the refrigerator. Add the mango, melon and tomatoes and gently stir together. Arrange the arugula and cucumber slices around the edge of a shallow serving dish, and spoon the shrimp, melon and mango salad into the centre. Garnish with mint leaves and serve.
serves 4
Nutritional information
PER SERVING
264 calories
23 g protein
11 g total fat
2 g saturated fat
188 mg cholesterol
18 g total carbohydrate
18 g sugars
3 g fibre
448 mg sodium
