Shrimp, Cucumber, and Mango Salad
A refreshing summer salad combining succulent shrimp with crisp cucumbers and sweet mango, dressed in a creamy Dijon-mayonnaise dressing and served on a bed of Bibb lettuce.
6 servings
25 min
Ingredients
- •3 tablespoons distilled white vinegar
- •3 tablespoons sugar
- •6 tablespoons Dijon mustard
- •6 tablespoons mayonnaise
- •4 large pickling cucumbers
- •1 large mango
- •1 pound cooked medium shrimp
- •3 tablespoons chopped fresh dill
- •1 dash Hot pepper sauce
- •12 leaves Bibb lettuce
Cooking Instructions
- 1.
Mix vinegar and sugar in small bowl until sugar dissolves. Whisk in mustard and mayonnaise. Cover and chill. (Can be made 1 day ahead. Keep chilled.)
10 min
- 2.
Combine cucumbers, mango, shrimp, and dill in large bowl. Pour dressing over; toss to coat. Season with salt and hot pepper sauce. Arrange 2 lettuce leaves on each of 6 plates. Top with shrimp salad.
15 min
