Dilled Shrimp, Mango and Cucumber Salad

1 day ago 2

Democracy Dies successful Darkness

4.0 (5)

Simple salads predominate my warm-weather menus. This 1 pairs shrimp and mango with crunchy cucumber and chopped caller dill. It's light, flavorful and ace casual to enactment together.

You tin service this arsenic an appetizer astatine dinner, but I similar it champion arsenic lunch.

Make definite the mango is ripe. Under-ripe mangoes are hard to chopped and person an astir bitter taste.

I chopped each shrimp into quarters by archetypal slicing down the backmost -- arsenic though I'm butterflying the shrimp -- earlier cutting each broadside successful half.

This crockery is champion served wrong a day.

From Nourish columnist Stephanie Witt Sedgwick.

Ingredients

measuring cup

Servings: 4-5 (makes 3 cups)

6 ounces 31-to-40-count cooked shrimp, deveined and chopped into quarters (see headnote)
Flesh of 1 ample oregon 2 tiny mangoes, chopped into 1/4-inch-thick, 3/4-inch-long strips
8 ounces seedless cucumber, chopped successful fractional lengthwise, past thinly sliced
1/4 cupful finely diced reddish onion
3 tablespoons chopped caller dill
1 tablespoonful extra-virgin olive oil
2 tablespoons pome cider vinegar
Kosher salt
Freshly crushed achromatic pepper

Nutritional Facts

Per serving (based connected 5)

Calories
90
Fat
3 g
Saturated Fat
1 g
Carbohydrates
7 g
Sodium
125 mg
Cholesterol
65 mg
Protein
8 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published June 10, 2014

Updated March 15, 2026