Shrimp and Green Mango Salad

Lightly adapted from Morgan Freeman and Friends: Caribbean Cooking for a Cause. This recipe makes far more dressing than you'll need for one salad. It's delicious on any sort of green, seafood or even fruit salad and (according to the cookbook) will last up to a month!
Course Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people


For the Dressing:

  • 1 Thai chile pepper
  • 1/2 cup honey
  • 1/2 cup apple cider vinegar
  • 1/2 cup fresh lime juice

For the Salad:

  • 12 medium shrimp peeled and deveined, poached and chilled
  • 1 red bell pepper cored, seeded and cut into thin strips
  • 1 green (unripe) mango peeled and cut into thin strips
  • 1 English cucumber cut into thin strips
  • 1 tablespoon grated fresh ginger
  • 10 mint leaves cut into thin strips
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup minced shallot
  • 1/4 cup dried pineapple chopped small


To make the Dressing:

  • With gloved hands, remove and discard seeds from chile pepper and coarsely chop (you'll be liquifying it, so no need to be precise). In a blender, combine all dressing ingredients and blend until smooth. (Refrigerate unused amount for up to 1 month.)

To make the Salad:

  • In a salad bowl combine bell pepper, mango, cucumber, ginger, mint, cilantro and shallot; toss gently to evenly distribute ingredients. Add 1/4 cup dressing and toss lightly to coat. Divide salad between two plates, arrange shrimp on top and garnish with dried pineapple.