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Dilled Shrimp, Mango and Cucumber Salad
4 to 5 servings (makes 3 cups)
Simple salads dominate my warm-weather menus. This one pairs shrimp and mango with crunchy cucumber and chopped fresh dill. It’s light, flavorful and super easy to put together.
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You can serve this as an appetizer at dinner, but I like it best as lunch.
Make sure the mango is ripe. Under-ripe mangoes are difficult to cut and have an almost bitter taste.
I cut each shrimp into quarters by first slicing down the back — as though I’m butterflying the shrimp — before cutting each side in half.
MAKE AHEAD: This salad is best served within a day.
6 ounces 31-to-40-count cooked shrimp, deveined and cut into quarters (see headnote)
Flesh of 1 large or 2 small mangoes, cut into 1/4-inch-thick, 3/4-inch-long strips
8 ounces seedless cucumber, cut in half lengthwise, then thinly sliced
1/4 cup finely diced red onion
3 tablespoons chopped fresh dill
1 tablespoon extra-virgin olive oil
2 tablespoons apple cider vinegar
Freshly ground black pepper
Combine the shrimp, mango, cucumber, onion, dill, oil and vinegar in a mixing bowl. Season lightly with salt and pepper, and toss gently to incorporate.
Refrigerate until ready to serve.
Nutrition Per serving (based on 5): 90 calories, 8 g protein, 7 g carbohydrates, 3 g fat, 1 g saturated fat, 65 mg cholesterol, 125 mg sodium, 0 g dietary fiber, 5 g sugar
By Stephanie Witt Sedgwick, Special to The Washington Post.