Shrimp And Avocado Salad With Mango, Chile And Lime Dressing

Recipe Ingredients

1/2		Mango - cut up
2 tablespoons	30ml	Oil
3 tablespoons	45ml	Seasoned rice vinegar
		Grated zest and juice from 2 limes - divided
1 tablespoon	15ml	Fish sauce
1/2 teaspoon	2.5ml	Asian chile garlic sauce - (to 1)
2 teaspoons	10ml	Soy sauce
		= (or salt to taste)
1 lb	454g / 16oz	Large cooked peeled shrimp - see * Note
8 cups	1584g / 55oz	Butter lettuce - torn bite size
1 1/4 cups	247g / 8.7oz	Sugar snap peas - cut bite size
1		Avocado - cut into cubes
1 cup	62g / 2.2oz	Sliced green onions
1 cup	62g / 2.2oz	Small cherry tomatoes - preferably orange
1/2 cup	20g / 0.7oz	Thai or opal basil leaves
1/2 cup	20g / 0.7oz	Mint leaves
1		Lime - cut in 6 wedges,
		For serving

Recipe Instructions

* Note: Buy shrimp that's already cooked and peeled (or lobster, if you're feeling flush) or use leftover chunks of home-cooked halibut or other firm fish.

Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.

Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. You'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges, sweet whole-grain bread and tropical sorbets for dessert.

This recipe yields 6 main-dish servings.

Each serving: 186 calories; 506 mg sodium; 147 mg cholesterol; 6 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 19 grams protein; 3.99 grams fiber.

Source:
The Los Angeles Times, 07-10-2002

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