Friday, September 19, 2014
Inquirer Daily News

Dinner on Deadline

Dilled Shrimp, Mango and Cucumber Salad. (The Washington Post/Stacy Zarin Goldberg)
Dilled Shrimp, Mango and Cucumber Salad. (The Washington Post/Stacy Zarin Goldberg)

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.

You can serve this as an appetizer at dinner, but I like it best as lunch.

Make sure the mango is ripe. Underripe mangoes are difficult to cut and have an almost bitter taste.

Dilled Shrimp, Mango and Cucumber Salad

4 to 5 servings (makes 3 cups)

6 ounces 31-to-40-count cooked shrimp, deveined and cut into quarters (see note)

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

Kosher salt

Freshly ground black pepper

1. Combine the shrimp, mango, cucumber, onion, dill, oil and vinegar in a mixing bowl.

2. Season lightly with salt and pepper, and toss gently to incorporate.

3. Refrigerate and chill until ready to serve.

Note: Cut each shrimp into quarters by first slicing down the back - as though butterflying the shrimp - before cutting each side in half.

Make ahead: This salad is best served within a day.

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

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