Shrimp Salad with Mango and Tomatoes

Ingredients

• 2 ripe mangoes
• 4 tomatoes
• 1 Red Onion
• 150 g mixed wild herb salad (e.g., nettle, dandelion, sorrel, shepherd's purse, etc.)
• 400 g cooked shrimp (peeled and deveined)
• 4 tbsp olive oil
• 1 tbsp White Wine Vinegar
• 1 tbsp lime juice
• 1 tsp freshly chopped coriander
• 1 tbsp freshly chopped parsley
• Salt
• Pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Peel the mangoes, cut the flesh away from the pit and dice into cubes. Wash the tomatoes, quarter them, remove seeds, and dice similarly. Peel the onion and finely cube it. Rinse the salad leaves, discard stems, wash, and dry thoroughly.

2. 2.

   Rinse the shrimp, pat dry, and mix with the salad leaves, mango, tomato, and onion cubes. Whisk together olive oil, white wine vinegar, lime juice, chopped coriander, and parsley; season with salt and pepper, then pour over the salad. Toss gently, taste, plate, and garnish with parsley leaves.