Low Sodium Mango Shrimp Salad with Fig & Apple Cider Vinegar Dressing

Total time28 min

Prep time20 min

Cook time8 min

Low Sodium Mango Shrimp Salad with Fig & Apple Cider Vinegar Dressing

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Ingredients

4 servings

For the shrimp

1 lb large shrimp (21–25 count), peeled and deveined
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1 tbsp coconut oil
½ tsp ground turmeric
¼ tsp ground ginger
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 dressing

4 dried figs, stems removed, finely chopped
3 tbsp apple cider vinegar
2 tbsp honey
1 tsp fresh ginger, finely grated
1 small clove garlic, finely minced
3 tbsp extra-virgin olive oil
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp water

For the salad

5 oz mixed salad greens
1 large ripe mango, peeled and diced into ¾-inch cubes
1 medium cucumber, halved lengthwise and sliced into half-moons
3 scallions (green tops only), thinly sliced
¼ cup fresh cilantro leaves

For serving

1 lime, cut into wedges (optional)

Instructions

1
Make the dressing: combine the chopped dried figs, apple cider vinegar, honey, grated ginger, minced garlic, and water in a small saucepan over medium-low heat. Cook, stirring occasionally, until the figs have softened and the mixture is fragrant, about 4–5 minutes. Remove from heat and let cool for 2 minutes, then whisk in the olive oil and 1/4 tsp salt until the dressing is cohesive and slightly thickened. Set aside.
2
Pat the shrimp thoroughly dry with paper towels. In a medium bowl, toss the shrimp with the turmeric, ground ginger, and 1/4 tsp salt until evenly coated.

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