By Devi Poojari
April 15, 2024
A tangy-sweet-spicy salad that uses both – raw and ripe mangoes, this salad makes for a delicious lunch that is bursting with flavour. Replace the shrimp with any protein of your choice to give it a vegetarian spin.
1 ripe mango, sliced 6-7 shrimp 1 tablespoon olive oil ½ raw mango, sliced 1 onion, sliced ½ tomato, sliced ½ cucumber, sliced thinly ½ carrot, sliced thinly 1 teaspoon red chilli flakes 3 garlic cloves 1 tablespoon honey 1 tablespoon soy sauce Juice of ½ lemon 2 tablespoons crushed peanuts Salt, to taste
Use a mortar and pestle to crush the garlic to a pulp, along with the red chilli flakes before mixing in the honey, soy sauce, lemon juice and salt with it.
Season and sear the shrimp in olive oil and set aside while you combine the remaining ingredients in a large bowl.
Toss in the shrimp, followed by the soy-garlic-sugar dressing and mix well before chilling for 30 minutes. Serve chilled.