shrimp, papaya and mango salad

insalata di scampi, papaia e mango

4 servings

A delicious summer lunch option, this salad is colorful, flalvorful, and refreshing. Be sure the mango and papaya and avocado are all nice and ripe. Delicious made with quickly poached shrimp, grilling the shrimp is another good option, and it adds a welcome smokiness to the salad.

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Ingredients

1/2 lemon
Fine sea salt
16 large shrimp, peeled and deveined
1/4 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup fresh lime juice (from 2 large limes)
Freshly ground black pepper
4 cups torn arugula (4 ounces)
1 (1 1/2-pound) papaya, peeled, seeded and cut into 1/2-inch cubes (4 cups)
1 firm-ripe mango, pitted, peeled and cut into 1/2-inch cubes
1 firm-ripe avocado, quartered, pitted, peeled, cut into
1/2-inch cubes
1 medium bulb fennel, cored and roughly chopped

Instructions

Fill a medium saucepan with 2 quarts water and squeeze juice from 1/2 lemon into the water; add 1 teaspoon salt and bring to a low boil. Add shrimp and poach until just cooked through, about 2 minutes. Drain and pat dry. Toss in a bowl with 1 tablespoon oil and 1/4 teaspoon salt.

Put lime juice, and generous pinch salt and pepper, in a medium bowl. Whisking, add remaining 1/4 cup oil in a slow and steady stream.

Put arugula in a large mixing bowl; add 2 tablespoons of the dressing, and generous pinch salt and pepper; toss to combine. Divide the arugula among 4 serving bowls. Reserve mixing bowl.

In the mixing bowl, combine shrimp, papaya, mango, avocado and fennel. Add the remaining dressing and gently toss to combine; season to taste with salt and pepper. Divide the shrimp mixture among the serving bowls. Sprinkle with pepper.

August 2010

keywords:

salad, shellfish, lunch, summer, seafood, quick

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Comments [2] | Add your comment

This is a lovely dish for warm summer evenings. It is dominate enough to be served as a main course with a slightly chilled wine. However, it makes a lovely side dish to a barbecue or social gathering.

Posted: March 07, 2013 10:35 by jharriman
Delicious light summer salad. Served it as an entree salad with corn on the cob as a side. i prepped the papaya, mango, avocado, fennel early with a little of the dressing to marinate. cooked the shrimp ahead of time. Just combined when friends arrived.
Posted: August 07, 2010 17:54 by nedlil