Shrimp cooks in minutes, making it an ideal protein to keep in your freezer for a quick appetizer. Add some sliced mango and Thai flavours, and you’ve got a salad with tang.

Ultimate green mango salad

Ingredients:

Salad

• 2 large unripe mangoes
• 10 big shrimp, sliced in half
• 1/4 cup smashed cashews, toasted
• 1 cucumber, seeded
• 1 sweet pepper
• 1/4 cup fresh coconut
• Big handful fresh mint
• Big handful‎ fresh basil
• 1/2 red onion
• Bunch watercress

Dressing

• Juice of 2 limes (3 tablespoons)
• 1 tbsp fish sauce
• 1 tbsp soya sauce
• 1 tsp sugar
• 1 chopped chili
• Splash olive oil
• Salt and pepper

Method:

In a large pot of water, poach shrimp. Chill.

Thinly slice mangoes, cucumber, onion, coconut and pepp‎er. Rip in herbs and watercress.

In a large bowl, ‎mix all dressing ingredients.

Toss with veggies and shrimp and serve on a plate topped with crushed cashews.