PRAWN AND MANGO SALAD

Delicious salad recipe by Chef Katie Chin

Check out her Instagram and Facebook and stay tuned for her amazing “Cooped Up Cooking with Katie” show. So much fun!

Additionally, don’t forget to check out her amazing Everyday Chinese Cook Book for more delicious recipes.

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Early Harvest Organic Extra Virgin Olive Oil recommended

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INGREDIENTS

Dressing:

  • 2 teaspoons minced galangal fresh ginger
  • 2 teaspoons palm sugar or brown sugar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons fish sauce (nam pla)
  • 1/2 teaspoon Asian chili-garlic sauce, preferably Sambal Oelek
  • 1/4 cup García de la Cruz Organic Extra Virgin Olive Oil
  • 1 teaspoon toasted sesame oil

Salad:

  • 16 cooked medium shrimp, peeled and deveined
  • 1 cup sliced fresh mango
  • ½ cup chopped peeled and seeded cucumber
  • ½  cup chopped red bell pepper
  • ¼  cup finely chopped fresh cilantro
  • ¼ tablespoon crushed roasted peanuts
  • Mixed baby greens
DIRECTIONS

Dressing: In a small bowl, whisk together galangal, palm sugar, lime juice, fish sauce and chili-garlic sauce. Gradually whisk in García de la Cruz Organic Extra Virgin Olive Oil and sesame oil until well blended.

In a large bowl, combine shrimp, mango, cucumber, red pepper, cilantro and peanuts. Add dressing and toss to combine. Divide salad greens evenly among four plates.  Place salad mixture on top of greens.  Serve immediately.

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