Shrimp and Mango Spinach Salad

This recipe is adapted from a recipe found in Clean Eating’s July 2011 issue. This salad has a fresh, clean taste that I found quite refreshing.

 

 

 

 

Shrimp and Mango Spinach Salad

1 pound cooked shrimp
2 cups cooked lentils
1 medium cucumber, peeled and diced
1 mango, peeled and diced

Dressing
1 tablespoon lime zest
juice of 1 lime
1/4 teaspoon fresh ground black pepper
1/8 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 slices ginger (1/4 inch each), peeled
1 teaspoon rice vinegar
1 teaspoon olive oil
2 stalks green onion, chopped
8 cups baby spinach

 

In a large bowl, combine lentils, cucumber, and half of mango. Toss in shrimp. Set aside.

To prepare dressing: In a blender, add lime zest, lime juice, black pepper, salt, red pepper flakes, ginger, 1/4 cup water, vinegar, oil, remaining mango and onion. Puree until smooth.

Add spinach and dressing to bowl with lentil-shrimp mixture. Gently toss to combine and serve.

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