Name: Thai Shrimp Mango Salad
Yield: 1
Ingredients: 6 cherry or grape tomatoes, halved; 2 small seedless cucumbers, thinly sliced; 1 mango, thinly sliced; 6 cooked shrimp; 1/3 cup peanuts, salted and roasted; 6-8 fresh green beans; Small handful of fresh cilantro, chopped; Small handful of fresh mint, chopped; 1 large garlic clove, grated; 1/4 cup lime juice; 3 teaspoons fish sauce; 3 teaspoons sugar; 1/2 teaspoon cayenne pepper or dried chili flakes; Pinch of salt

Ingredients

Scale

Salad

6 cherry or grape tomatoes, halved
2 small seedless cucumbers, thinly sliced
1 mango, thinly sliced
6 cooked shrimp
1/3 cup peanuts, salted and roasted
6–8 fresh green beans
Small handful of fresh cilantro, chopped
Small handful of fresh mint, chopped

Dressing

1 large garlic clove, grated
1/4 cup lime juice
3 teaspoons fish sauce
3 teaspoons sugar
1/2 teaspoon cayenne pepper or dried chili flakes
Pinch of salt

Instructions

Blanch green beans in boiling water for 2-3 minutes. Remove immediately and place into a bowl of ice water. Drain and slice.
In a bowl, whisk to combine dressing ingredients.
Place all salad ingredients on a large plate or small platter. Drizzle over dressing and toss well. Scatter optional cilantro and mint. Serve immediately and enjoy!