Low Sodium Mango Shrimp Salad with Basil-Coconut Pesto

Total time28 min

Prep time20 min

Cook time8 min

Low Sodium Mango Shrimp Salad with Basil-Coconut Pesto

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Ingredients

4 servings

For the shrimp

1 ½ lb large shrimp, peeled and deveined
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1 tbsp olive oil
½ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground ginger
¼ tsp ground turmeric

For the pesto

2 cups fresh basil leaves, packed
¼ cup full-fat coconut cream
3 tbsp olive oil
2 tbsp fresh lemon juice
1 small clove garlic
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the salad

2 ripe mangoes, peeled and diced into ¾-inch cubes
5 oz mixed greens or arugula
1 english cucumber, thinly sliced
4 scallions (green tops only), thinly sliced
1 tbsp fresh lemon juice
1 tbsp olive oil

For serving

fresh basil leaves, for serving (optional)

Instructions

1
Make the pesto: combine the basil leaves, coconut cream, 3 tbsp olive oil, 2 tbsp lemon juice, garlic clove, and 1/4 tsp salt in a blender or food processor. Blend until smooth and bright green, scraping down the sides once. Taste and adjust salt, then set aside.
2
Pat the shrimp thoroughly dry with paper towels. Toss with 1 tbsp olive oil, 1/2 tsp salt, ground ginger, and ground turmeric until evenly coated.

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