Shrimp Mango Salad with Cilantro

Ingredients

• 150 g mixed salad greens (e.g., arugula, nasturtium, shiso)
• 1 Red Onion
• 2 tbsp white wine vinegar
• 5 tbsp Lemon juice
• Salt
• 0.5 tsp Sugar
• Pepper (freshly ground)
• 1 tsp medium-hot mustard
• 5 tbsp olive oil
• 1 ripe Mango
• 300 g shrimp (pre‑peeled and deveined)
• 1 pinch ground ginger
• garlic salt
• 2 tbsp cilantro (for garnish)

Instructions

1. 1.

   Wash and dry the salad greens. Peel the onion and slice into thin half rings. Whisk vinegar, 3 tbsp lemon juice, salt, sugar, pepper, and mustard to make a dressing; finish with 4‑5 tbsp olive oil.

2. 2.

   Peel the mango, remove the pit, and dice it. Heat the remaining oil in a pan over high heat and quickly sauté the shrimp for 2–3 minutes, seasoning with salt, pepper, ginger, and garlic salt; drizzle with the leftover lemon juice. Remove from heat, fold in the mango cubes, and let rest for 1–2 minutes.

3. 3.

   Toss the salad with the dressing, arrange on bowls, top with warm shrimp and mango pieces, sprinkle with onion slices and cilantro leaves, and serve immediately.