SHRIMP, MANGO & ORANGE SALAD

This light, fresh salad will help chase away the doldrums of chilly winter winds.
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Serves 4

2 Tbs. fresh lemon juice

2 Tbs. extra virgin olive oil

1/2 tsp. microplaned lemon zest

1 tsp. snipped fresh chives

1/4 tsp. finely chopped fresh jalapeño

1 lb. cooked & peeled wild-caught large shrimp

1 cup diced fresh mango

2 navel oranges, peeled with segments removed from membranes

1/2 cup organic garbanzo beans

6 oz. mixed mesclun greens

1. Whisk together lemon juice, olive oil, zest, chives, and jalapeño to make dressing.

2. Combine shrimp, mango, orange, and beans in a bowl. Add 2 Tbs. dressing, and gently stir to coat.

3. Divide greens among four plates, and drizzle with remaining dressing. Mound shrimp mix on top of greens, and serve.

PER SERVING: 285 cal; 30g pro; 8g total fat (1g sat fat); 23g carb; 214mg chol; 177mg sod; 4g fiber; 14g sugars

Mindfulness Exercises: 

Feel the various textures on your tongue—the soft sweetness of the mango, the firmness of the garbanzo beans, the herbal nuance of the greens.

Seek out the heat of the jalapeño and the briskness of the lemon zest.

Ponder the hardships of the fisherman who went to sea to catch the shrimp.

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