“I wanted a simple salad to go with a Thai baked fish recipe I loved. I wanted it to be simple yet tasty. I found several out there...but pared it down to what I had on hand. We thought it was a keeper recipe! This is a simple recipe that you can custom fit to your taste or mood...or whatever you have on hand. Pepper: use red bell pepper for color but not heat OR use chili pepper for the heat Meat option: add 1/2 lb of cooked, peeled, deveined shrimp Veggie additions: thin strips of carrots, zucchini, green onions (sliced fine), etc. (can substitute the shallot for sweet onion)”
READY IN:
20mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peeled Mango and shredded into thinly long slice.
  2. In a large bowl, combine all ingredients then pile the salad onto a serving platter garnish with lettuce leaves.

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