Shrimp & Mango Salad

Name: Shrimp & Mango Salad with creamy green sauce, fresh herbs & pickled onion
Total time: 25 min
Yield: 2
Cuisine: French
Ingredients: 160 g Shrimp; 1.5 piece Red onion; 400 g Potatoes; 1 piece Mango; 2 piece Little gem; 10 g Fresh chives, dill & flat leaf parsley; 1 sachet(s) Yellow mustard seeds; 1 piece Garlic; 25 milliliters Honey-ginger dressing; 2 tablespoon Olive oil; 4 tablespoon White wine vinegar; 2 teaspoon Sugar; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon Extra virgin olive oil; 150 milliliters Water; 1 teaspoon White balsamic vinegar; to taste Salt and pepper

with creamy green sauce, fresh herbs & pickled onion

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Shrimp are tender, flavourful shellfish, high in protein and low in fat. They cook quickly and add a delicate, slightly sweet taste to dishes.

Tags:

Calorie Smart

Allergens:

Schaaldieren

•Mosterd

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

80 g

Shrimp

1 piece

Red onion

200 g

Potatoes

½ piece

Mango

1 piece

Little gem

5 g

Fresh chives, dill & flat leaf parsley

½ sachet(s)

Yellow mustard seeds

½ piece

Garlic

15 milliliters

Honey-ginger dressing

Not included in your delivery

1 tablespoon

Olive oil

2 tablespoon

White wine vinegar

1 teaspoon

Sugar

1 tablespoon

[Plant-based] mayonnaise

½ tablespoon

Extra virgin olive oil

75 milliliters

Water

½ teaspoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2749 kJ

Calories657 kcal

Fat34 g

Saturated Fat4.9 g

Carbohydrate65.4 g

Sugar27.2 g

Dietary Fiber11.8 g

Protein19.4 g

Salt1.5 g

Potassium72.5 mg

Calcium15.8 mg

Iron0.2 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Casserole with Lid

•Small sauce pan

•High-Sided Bowl

•Food Processor

•Tall-Sided Pan

•Salad Bowl

Cooking Steps

Wash the potatoes and cut into quarters. Transfer to a deep frying pan and pour in two thirds of the water (see pantry for amount).
Cover with the lid, then steam for 12 - 15 minutes over medium-low heat, tossing occasionally.
Drain if necessary, then drizzle with olive oil and fry for 5 - 7 minutes until done. Season to taste with salt and pepper.
Meanwhile, finely chop the onion.

In a small saucepan over medium heat, combine the white wine vinegar with the sugar and the rest of the water (see pantry for amounts).
When the sugar has dissolved, add the onion and the mustard seeds and allow to cook gently for 10 - 15 minutes.
Peel and slice the mango. Cut the little gem into strips.
Separate the dill from the herb mix, then finely chop it and set aside. Finely chop the parsley and the chives.

To a tall container, add the mayonnaise, extra virgin olive oil, white balsamic vinegar, an eighth of the mango and half each of the parsley and the chives.
Season with salt and pepper, then use an immersion blender to process into a smooth sauce. Set aside until serving.
Crush or mince the garlic.
Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the garlic with the shrimp for 2 - 3 minutes.

Remove from the heat, then stir in the honey-ginger dressing and the dill.
In a salad bowl, combine the little gem with the potatoes and the green sauce.
Toss well, then serve on plates and drizzle with the pickled onion and mustard seeds.
Top with the mango and the shrimp, then garnish with the rest of the chives and parsley.