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

 

Julienne Salad with Chipotle Shrimp
Julienne Salad with Chipotle Shrimp
Servings
4servings
Servings
4servings
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. 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.
  2. 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.
  3. 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