Shrimp & Mango Salad
with creamy green sauce, fresh herbs & pickled onion4.5(240)
Calories
:
657 kcalProtein
:
19.4g proteinTotal
:
25 minutesDifficulty
:
EasyCalorie Smart
Allergens:
- Schaaldieren
- Mosterd
Shrimp are tender, flavourful shellfish, high in protein and low in fat. They cook quickly and add a delicate, slightly sweet taste to dishes.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
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
(Contains: Mosterd)
½ piece
Garlic
15 milliliters
Honey-ginger dressing
(Contains: Mosterd)
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
