Quick & Easy Summer Salads to Beat the Heat

7/16 Previous Next

© iStock / Getty Images Plus / OksanaKiian

Thai-style shrimp & mango salad

Shrimp, avocado and mango form the perfect trio in this light and delicious salad. Served on a bed of spinach in a flavorful Thai-inspired vinaigrette, it's guaranteed to keep you cool and satisfied.

Ingredients

• 4 cups (120 g) baby spinach leaves
• 20-30 cooked shrimp
• 2 medium mangos, peeled, seeded and thinly sliced
• 1 medium ripe avocado, peeled, pitted and thinly sliced
• White and black sesame seeds

Dressing

• 3 tbsp extra-virgin olive oil
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp grated lime zest
• 1 tbsp sesame oil
• 1 tbsp fish sauce
• 1 inch fresh ginger, peeled
• 1 garlic clove, peeled
• 1 tsp coconut sugar (or light brown sugar)

Instructions

1. In a blender or food processor, add all of the dressing ingredients. Blitz until smooth and fully combined.
2. Divide the baby spinach leaves and cooked shrimp among 4 plates. Top with the sliced mango and avocado. Sprinkle with white and black sesame seeds.
3. Evenly drizzle the dressing over each salad and serve immediately.