Delicious Living
  • 8 ounces mixed baby greens (torn into bite-size pieces)
  • 8 ounces (about 2 cups) snow peas
  • 3/4 cup grated carrots
  • 1 1/2 cups (about 1 pint) red or yellow cherry tomatoes (washed and halved)
  • 1 pound precooked shrimp (shelled and cut into bite-size pieces)
  • 3/4 cup chopped roasted cashews
  • Freshly ground black pepper (to taste)
  • 1 mango (peeled and coarsely chopped to yield about 1 1/2 cups)
  • 1 tablespoon minced fresh ginger
  • 1 clove garlic (coarsely chopped)
  • 2 tablespoons rice vinegar
  • 1 teaspoon sugar
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon peanut oil
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper (to taste)

Shrimp and Snow-Pea Salad with Ginger-Mango Dressing

Kris Wetherbee | Delicious Living
  • Serves: 6 people

A sensational meal your family may well request even after the heat wave is over. For added convenience, buy packaged, prewashed baby greens.

  1. To make the dressing, purée mango, ginger, garlic, vinegar, and sugar in a blender or food processor until smooth. Transfer to a small bowl and slowly whisk in sesame oil and peanut oil. Stir in red pepper flakes and salt and pepper to taste.
  2. Arrange greens on serving plates and top with snow peas, grated carrots, cherry tomatoes, shrimp, and cashews. Drizzle dressing on top and sprinkle with a generous grinding of black pepper. Serve extra dressing on the side.
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