Shrimp and Mango Salad with Tahini Dressing
Sunny days require sunny foods that are bright and colorful. This crisp shrimp and mango salad is all you need for a fresh, spunky and easy meal this season. By using precooked shrimp, you can make this salad in 5 minutes. The dressing is creamy thanks to the tahini but very light and subtly flavored.
Shrimp and Mango Salad Recipe
1 pound cooked medium or large shrimp
2 medium mangoes, peeled and chopped
1/4 cup diced red bell peppers
1 tablespoon minced mint
1 tablespoon minced chives
1 tablespoon minced parsley or cilantro
1 tablespoon tahini
2 tablespoons lime juice
Place the shrimp, mangoes, bell peppers, mint, chives and parsley in a large bowl.
In a small bowl, whisk the tahini and lime juice until creamy. Add to the the salad and gently toss to coat.
Serve cold or at room temperature.
Other great summer salads:
Moroccan Lentil Salad
Chopped Seafood Salad with Garlic Vinaigrette
Apple and Cucumber Salad
Arugula Sald with Brie, Blackberries and Almonds
Cabbage Salad with Walnuts and Raisins
Apple and Potato Salad