Cucumber Mango Shrimp Salad
Hey there, it’s Melissa from The Sweet Escape here with a super easy recipe for you to squeeze in before the summer season is over. If you’ve been indulging a bit over the summer (like me) and feel like taking a little vegetable break between burgers, then you’re going to love this cucumber mango shrimp salad. It’s also great if you’re looking for an easy, make-ahead dish to bring to a BBQ.
This bright salad recipe combines so many fresh summer flavors and colors that it’s sure to be a hit with your family or guests. Feel free to leave the shrimp out or replace with another one of your favorite proteins like chickpeas, grilled chicken or tofu. You’ll need a spiralizer for this dish if you don’t have one already. If that’s a new tool for you, I’m sure you’ll get hooked once you try this recipe and realize how many great dishes you can make with it. They come in various sizes and price ranges.
Here’s what you’ll need for this cucumber mango shrimp salad recipe. Keep in mind that other than the dressing, the ingredients are pretty flexible so add more or less of anything you really enjoy. This recipe makes one very large salad that would work as a side dish for 8-10 people:
You definitely don’t have to be a chef in the kitchen for this recipe. You just have to get the hang of the spiralizer then combine everything into one big bowl and toss with the dressing. You can find the step-by-step below in this video:
Super easy, right? Not only does it taste great and you can feel good about eating this salad but it looks beautiful too, which always is a treat for the senses and a nice feather in your hostess/guest hat. Serve it with a bottle of Kendall-Jackson Vintner’s Reserve Chardonnay for the perfect, fresh summer combo and then just sit back and enjoy what’s left of the season!