Julienne Salad with Chipotle Shrimp
This dish is full of diversity: The sweetness of the mango, tartness of the lime and smoky spiciness of the chipotle complement each other and create a crunchy burst of flavour.
Best Health Magazine, Summer 2009; Photo by Edward Pond
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 1 medium avocado finely julienned
- 2 cups red pepper finely julienned
- 2 cups cucumber sliced lengthwise with seeds scooped out, then finely julienned
- 2 cups mango peeled and finely julienned
- 2 cups red onion finely julienned
- medium handful cilantro leaves roughly chopped
- Juice of 1 lime
- 2 tbsp extra virgin olive oil
- salt and coarse pepper to taste
- 20 large shrimp shelled, de-veined and placed on 4 wood skewers that have been soaked in water
- Sauce
- 4 tsp chipotle sauce
- 4 tsp extra virgin olive oil
- 2 tbsp lime juice
- 4 tsp honey
- 1/4 tsp cumin
- 2 pinches salt
Servings: servings
Units:
|
Ingredients
Servings: servings
Units:
|
Instructions
- In a medium bowl, toss together avocado, red pepper, cucumber, mango, red onion, cilantro, lime juice and olive oil (reserve lime wedges and some cilantro for garnish). Add seasoning to taste.
- Preheat barbecue to medium. In a small bowl, mix chipotle sauce, olive oil, lime juice, honey, cumin and salt. Brush sauce on the skewered shrimp and grill, basting a couple of times until cooked through, about three minutes.
- Divide salad on four plates and top with shrimp. Garnish with lime and cilantro.
Recipe Notes
Per serving: 383 calories, 11 g protein, 22 g fat (3 g saturated fat), 41 g carbohydrates, 8 g fibre, 53 mg cholesterol, 207 mg sodium
