Shrimp & Mango Rice Salad

Number of Servings: 
4
Ingredients: 
1 cup dried Jasmine or sushi rice
1 pound medium cooked shrimp, fresh or frozen, thawed
1 ripe mango, cut into ½-inch cubes
¼ cup slivered almonds, toasted
10 fresh mint leaves, chopped
1 tablespoon extra virgin olive oil
1 tablespoon fresh lime juice
2 teaspoons honey
1 garlic clove, minced
½ teaspoon kosher salt
Freshly ground pepper to taste
Instructions: 

Cook the rice according to package directions and set aside. Add the shrimp, mango, almonds, and mint and toss to combine. Whisk together the olive oil, lime juice, honey, garlic, salt, and pepper and add to the rice mixture. Stir gently to combine. Serve warm or chill in the refrigerator for several hours and serve cold.
Source:

Janice Newell Bissex, MS, RD & Liz Weiss, MS, RD
Authors, The Moms' Guide to Meal Makeovers
www.MealMakeoverMoms.com

Nutrition Information: 
310 calories, 9g fat (1g saturated, 0.6g omega-3), 170mg cholesterol, 290mg sodium, 32g carbohydrate, 2g fiber, 26g protein, 25% vitamin A, 15% vitamin C, 20% iron
Your rating: None Average: 4.8 (4 votes)
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