Dilled Shrimp, Mango and Cucumber Salad 4.000

Stacy Zarin Goldberg for The Washington Post

Nourish Jun 11, 2014

Simple salads dominate my warm-weather menus. This one pairs shrimp and mango with crunchy cucumber and chopped fresh dill. It's light, flavorful and super easy to put together.

You can serve this as an appetizer at dinner, but I like it best as lunch.

Make sure the mango is ripe. Under-ripe mangoes are difficult to cut and have an almost bitter taste.

I cut each shrimp into quarters by first slicing down the back -- as though I'm butterflying the shrimp -- before cutting each side in half.

Make Ahead: This salad is best served within a day.

4 - 5

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Tested size: 4-5 servings; makes 3 cups

  • 6 ounces 31-to-40-count cooked shrimp, deveined and cut into quarters (see headnote)
  • Flesh of 1 large or 2 small mangoes, cut into 1/4-inch-thick, 3/4-inch-long strips
  • 8 ounces seedless cucumber, cut in half lengthwise, then thinly sliced
  • 1/4 cup finely diced red onion
  • 3 tablespoons chopped fresh dill
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • Kosher salt
  • Freshly ground black pepper


Combine the shrimp, mango, cucumber, onion, dill, oil and vinegar in a mixing bowl. Season lightly with salt and pepper, and toss gently to incorporate.

Refrigerate until ready to serve.

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Recipe Source

From Nourish columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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