This salad is refreshing and tangy. It's a great way to introduce some new flavors to your kids. My daughter does not like spicy food or "green flecks," so we left out the jalapeño and chopped the cilantro really fine so that the green flecks didn't distract her from the juicy mangoes.
INGREDIENTS
Serves 6 | Total time: 30 minutes, plus 4 hours for marinating
- 1 pound tandoori-style grilled shrimp, chopped (recipe below)
- 3 large mangoes, peeled and cut into chunks
- 1/2 red bell pepper, minced
- 1/2 small red onion, thinly sliced
- 3 tablespoons chopped cilantro
- 1/2 jalapeño pepper, seeded and chopped (optional)
- Juice of 2 large limes
- Salt to taste
- Place all the ingredients but the salt in a large bowl. Stir to combine.
- Season with the salt and serve.
TIP: As a substitute for tandoori-style shrimp, grill a pound of shrimp four minutes a side, with just a squeeze of lime and a dash of salt.
Tandoori-Style Grilled Shrimp
- 1 cup plain yogurt
- 1 bunch cilantro, stems removed
- 6 garlic cloves, peeled
- 1 3-inch piece fresh ginger, peeled and cut into chunks
- 1/2 medium onion, peeled and cut into chunks
- 3 tablespoons garam masala
- Juice of 3 large limes
- Salt and pepper to taste
- 1 pound shrimp (peeled and deveined)
- In a blender, puree the first 8 ingredients until they form a paste.
- In a large bowl, toss your shrimp with the marinade.
- Chill for at least 4 hours or overnight.
- When you're ready to cook, heat the grill and shake any excess marinade from the shrimp. Grill the shrimp for 4 minutes on each side.
