- In a large bowl, combine mangos, bell pepper and onion.
- In another bowl, combine lime juice, oil, honey, salt and pepper to make dressing. Pour over salad and mix thoroughly. Arrange salad on four plates.
- Grill shrimp on the barbecue or boil until done.
- Place shrimp on top of mango salad in an attractive manner and garnish with fresh coriander.
CHEF’S SECRET
For a spicy touch, add a pinch of crushed chili or cayenne pepper to the vinaigrette.
- Vary the fruits by adding pineapple or papaya for different flavours.
- Incorporate diced avocados for extra creaminess.
- Garnish with roasted cashews or sesame seeds for an additional crunch.
- Serve this salad with a glass of dry and fruity white wine.
This coriander, mango and shrimp salad is a fresh, exotic dish that blends sweet, tangy, and aromatic flavours. This quick, easy recipe is ideal for a summer meal or a light dinner. Ripe mangos, cut into pieces, bring a tropical sweetness and juicy texture, while strips of red bell pepper add crunch and colour.
Finely chopped red onion contrasts the sweet flavours of the fruit. The mix of lime juice, olive oil, and honey creates a light and fragrant vinaigrette, adding a tangy touch and subtle sweetness that blends perfectly with the ingredients in the salad.
The perfectly grilled shrimp are tender and flavourful and complement the fruit mix. Fresh coriander sprinkled on top adds aromatic dimension, making each bite even more delicious.