Ingredients
For the salad:
1 cup chopped mango
1 bunch of sliced scallions, (both green & white parts)
1 good-sized english cucumber, chopped
1 red bell pepper, minced
bunch of mint, minced
4 c cooked black rice or red quinoa
1 lb. shrimp, shelled deveined, and cut into ½" sized pieces.
Dressing:
juice of 3 limes
1 tsp Fish sauce
dash of Tabasco
2 tbsp Olive oil
Preparation
Put all the veggies and grain in a big bowl and toss. Mix the dressing ingredients in a separate container and pour over the salad. Toss. Season with salt and pepper to taste. Serve chilled.
This salad is best 1-3 hours after it has been made. It will remain appealing for about 3 days in the refrigerator.
Can be prepared a day ahead of time. Keep the dressing separate, as lime juice loses its tang quickly, and the salt in the fish sauce will cause the veggies to lose their crunch.
