Dilled Shrimp, Mango and Cucumber Salad

By á-50496

Dinner on Deadline
4 to 5 servings(makes 3 cups)

Ingredients

• 6 ounces 31 to 40 count cooked chrimp, deveined and cut into quarters
• Flesh or 1 large or 2 small mangoes, cut into 1/4 inch-thick, 3/4 inch long stripes
• 8 ounces seedless cucumber, cutin half lengthwise, then thinly sliced
• 1/4 cup finely diced red onion
• 3 tbsp chopped fresh dill
• 1 tbsp extra virgin olive oil
• 2 tbsp apple cider vinegar
• Kosher salt
• Freshly ground black pepepr

Preparation

Step 1

1. Combine the shrimp, mango, cucumber, onion,oil and vinegar in a mixing bowl.
2. Season lightly with salt and pepper, and toss gently to incorporate.
3. Refrigerate and chill until ready to serve.


Note: Cut each shrimp into quarters by first slicing dodwn the back-as though butterflying the shrimp-before cutting each side in half.

Make ahead: This salad is beast served within a day.