Prep Time: 20 minutes
Ingredients:
- 3/4 pound cooked shrimp
- 1 large mango, deseeded, peeled and cubed
- 1/4 cup sliced green onions
- 1 tbsp fish sauce
- 1 tbsp soy or tamari sauce
- Juice of 1 large lime
- 2 tbsp water
- 1 tbsp brown sugar
- 1 tsp minced jalapeno pepper
- 4 cups arugula
- 4 small vine-ripe tomatoes, cut into wedges
Preparation:
Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy/tamari, lime juice, brown sugar and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 10 minutes.Divide arugula between four salad plates or bowls. Top with one-fourth of the shrimp and mango. Garnish edge of salad plate with tomatoes.
Serves 4
Per Serving: Calories 150, Calories from Fat 17, Total Fat 1.9g (sat 0.3g), Cholesterol 128mg, Sodium 637mg, Carbohydrate 13.8g, Fiber 2.4g, Protein 19.5g
