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.
| Servings | Prep Time | Passive Time |
| 4servings | 20minutes | 30minutes marinating |
| Servings | Prep Time |
| 4servings | 20minutes |
| Passive Time |
| 30minutes marinating |
Ingredients
- 400 g cooked peeled shrimp
- 1 mango
- 350 g honeydew melon diced
- 8 cherry tomatoes halved
- 1 1/2 cups arugula
- 1/4 cucumber sliced
- Fresh mint leaves to garnish
- Mint and Honey Dressing
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- 1 tbsp clear honey
- 2 tbsp fresh mint chopped
- pepper to taste
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Ingredients
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Instructions
- 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.
Recipe Notes
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
