Thai Mango and Prawn Salad

by Katie Chin, Tastemaker in Residence

I love this Thai Prawn and Mango salad because it’s packed with juicy mango, crunchy peanuts, healthful red bell paper, cucumber and baby greens and lean protein from the shrimp. The dressing is bursting with sweet, sour, hot and salty flavors from the fish sauce, lime juice, brown sugar, samba oelek (garlic-chili sauce) fresh minced ginger. It has a ton of flavor and not a lot of fat in every sweet, sour, salty and hot bite. Wishing you and your family a happy healthy end to summer.

Ingredients

Dressing

2 tsp peeled and minced fresh galangal or ginger

2 tsp palm sugar or brown sugar

2 Tbsp freshly squeezed lime juice

2 Tbsp fish sauce (nam pla)

1/2 tsp Asian chili-garlic sauce, preferably Sambal Oelek

1/4 cup olive oil or canola oil

1 tsp dark sesame oil

Salad

16 shelled and deveined medium-sized cooked shrimp

1 cup (165 g) sliced fresh mango

½ cup (52 g) chopped cucumber, peeled and deseeded

½ cup (46 g) chopped red bell pepper

4 Tbsp finely chopped fresh coriander leaves (cilantro)

4 Tbsp crushed roasted peanuts

4 cups (350 g) mixed baby greens

Instructions

1. In a small bowl, whisk together the ingredients for the dressing.

2. In a large bowl, combine shrimp, mango, cucumber, red pepper, coriander leaves and peanuts. Add dressing and toss to combine. Divide the baby greens evenly among four plates. Place salad mixture on top of the baby greens. Serve immediately.