First Post: Spiced Shrimp Salad with Mango, Avocado & Cucumber in a Creamy Asian Dressing

This is my first post, so yay!

Despite the commonly-held belief that Minnesota is bone-chillingly cold (which is true for some of the time), summer gets hot. REAL hot. With today's heat and humidity, I was craving a simple, fresh summer salad to avoid heating up the kitchen. This dish seemed like a perfect light dinner for two. What that, I give you...

Spiced Shrimp Salad with Mango, Avocado & Cucumber in a Creamy Asian Dressing

Serves: 2

Preparation Time: 20 minutes

For the salad:

1 6-0z. bag of baby spinach

1/2 cucumber, diced

1 c. mango, diced (I like to get it pre-cut at Trader Joe's, then all you have to do is dice)

1 semi-ripe avocado, diced (See how to do that here)

1 handful of peanuts

For the shrimp:

1/2 lb. of raw shrimp (Save time by getting it peeled, deveined and tail off)

1 tbsp. butter

2 cloves of garlic, minced

1/2 tsp. Chinese 5-spice powder

1 pinch of cayenne pepper

For the dressing:

1 tbsp. sesame oil

1 tbsp. mayo

1 tsp. tomato paste

1 tsp. fish sauce

1 tsp. soy sauce

1 tbsp. honey

1 tbsp. lime juice

Method:

1. Start by getting your salad ready. Throw the spinach in a large bowl and dice cucumber, mango and avocado (1/4- to 1/2-inch chunks - whatever you prefer). Add to spinach.

2. Make the dressing next, as the shrimp will only take a minute or two to cook. In a small bowl, combine all dressing ingredients and whisk until thoroughly combined. Taste it as you go and make adjustments, as necessary. Dressings are always a game of trial and error!

3. Heat a saute pan to medium-high heat and add the butter. As soon as it starts to sizzle, throw in the shrimp, minced garlic, 5-spice powder and cayenne. Saute for 1-2 minutes until the shrimp are just done. Remove from heat and set aside to briefly cool.

4. Once shrimp are slightly cooled, add to salad, along with dressing and peanuts. Toss. Enjoy!

#shrimp #mango #avocado #asian #spinach #salad #recipes #dinner #lunch