Shrimp and Mango Spinach Salad
1 pound cooked shrimp
2 cups cooked lentils
1 medium cucumber, peeled and diced
1 mango, peeled and diced
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.