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Shrimp, Cucumber, and Mango Salad

4.1

(50)

Image may contain Plant Food Salad and Meal
Shrimp, Cucumber, and Mango SaladLisa Hubbard

What to drink: Sparkling wine would pair well with these sweet-spicy flavors.

Recipe information

  • Yield

    Makes 6 servings

Ingredients

3 tablespoons distilled white vinegar
3 tablespoons sugar
6 tablespoons Dijon mustard
6 tablespoons mayonnaise
4 large pickling cucumbers, peeled, cut into 1/2-inch cubes (about 2 cups)
1 large mango, peeled, pitted, cut into 1/2-inch cubes (about 1 1/2 cups)
1 pound cooked medium shrimp
3 tablespoons chopped fresh dill
Hot pepper sauce
12 Bibb lettuce leaves

Preparation

  1. Step 1

    Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)

    Step 2

    Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.

TagsSaladAmericanShrimpShellfishSeafoodCucumberVegetableMangoStone FruitFruitStarterMainDinnerNut FreeDairy FreeGluten FreeQuickEasyBon Appétit
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