Shrimp & Mango Salad

Pleasantly crunchy and loaded with fresh ingredients, this shrimp and mango salad masters the art of a summer meal that is light and refreshing, but satisfyingly filling. All tied together with a bright, savory dressing inspired by June’s miso ginger dressing—a Delish forever favorite—this summer salad is one of the easiest ways to get in our fruits and veggies (in under 30 minutes!).

Like most salads, this one is ripe for improvisation. Raw, thinly sliced napa cabbage is exceptionally crunchy and sweet, but sliced romaine is a perfectly good replacement. If you want to add in some additional crunch, go with thinly sliced endive. Chopped toasted peanuts are a crucial final addition to really nail the crunch factor, but can be replaced with toasted sunflower or sesame seeds for a similar effect. 

While it won’t really be a shrimp salad without shrimp, grilled chicken, baked tofu, pan-fried salmon, or any of your favorite salad proteins would certainly do the trick in shrimp’s place. If you do stick with shrimp, check out Monterey Bay Aquarium’s Seafood Watch List to find out which varieties are most responsibly sourced.

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