Spinach Mango Salad with Prawns
Danielle Walker - AgainstAllGrain.com
6Ingredients:
For the Salad
- 5 cups fresh baby spinach
- 1/4 cup raisins
- 1 cup sliced mango
- 1/4 cup toasted almonds or pumpkin seeds
- 1/2 cup Cojita Cheese (omit for Paleo)
- 1/2 cup cherry tomatoes, sliced in half
- 2 tsp black sesame seeds
For the Prawns
- 12-15 shrimp (deveined and tail on)
- 1/2 cup fresh squeezed lime
- 1/4 cup olive oil
- 1 Tbl cumin
- 1 Tbl chili powder
- salt and pepper
Honey Lime Vinaigrette
- 1/3 cup fresh lime juice
- 4 teaspoons honey
- 1 tablespoons rice vinegar
- 1/8 teaspoons salt
- 1/4 cup olive oil
Instructions:
- Marinate the shrimp in a non-reactive bowl for at least 2 hours. Grill on a skewer until pink and cooked through.
- Throw all of the salad ingredients in a bowl.
- Mix the first 4 dressing ingredients together. While continuously whisking, slowly pour the oil in until incorporated.
- Dress the salad to your tastes. You will probably end up with extra dressing, so be careful not to dump it all on at once.
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Eunora Fralich
I’ve only tried this salad as a side dish without the shrimp, but I loved it!! I can’t wait to try it with the shrimp.
Monique
I’m currently eating mixed greens tossed with your dressing here, the shrimp, cherry tomatoes and sunflower seeds. Absolutely delicious. Thank you so much! Prepping the shrimp and dressing ahead of time makes putting this together so easy!