Ingredients
2 cups packaged Italian-blend salad greens
2 cups chopped bottled mango
1 1/4 cups chopped peeled English cucumber
1 cup cherry tomatoes, halved
1 tablespoon rice vinegar
1 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1 1/2 pounds medium shrimp, cooked and peeled
1 cup diced peeled avocado
1 tablespoon chopped cashews
Preparation
Combine first 8 ingredients, tossing well. Place 2 cups salad on each of 4 plates; top each serving with 1/4 cup avocado and 3/4 teaspoon chopped cashews.
Cooking Light DT
