This salad is the second recipe in my "Summer of Salads" series. It developed out of a strong yearning for a tropical fruit salad that was low-glycemic and well-balanced. This salad delivers on both accounts and provides a fresh and exciting alternative to the ubiquitous garden salad.
Recipe development for this salad was a bit of a process. I love mangoes so I knew that would be my key ingredient. Then, I did a little research and found this recipe from Caribbean Pot that provided me with an excellent base for the salad. I made a few modifications and ultimately decided that I prefer a 3:1 salad mixture of arugula and watercress. Otherwise, the watercress is too strong for my personal liking. To make the salad a little more complex, I added roasted cashew nuts, jerk shrimp, and raw green beans and tossed it in a homemade Allspice and Nutritional Yeast Salad Dressing.
Mango Watercress Salad with Jerk Shrimp
- 5-8 shrimp
- 1 container Grace Hot Jerk Seasoning
- 1 cup arugula
- 1/3 cup watercress
- 1/8 medium red onion, julienned
- 1/8 medium red bell pepper, julienned
- 1/4 cup raw green beans, snapped
- 1/4 ripe mango, cubed
- 1 tablespoon roasted cashew nuts
Peel and devein shrimp. Rub generously with jerk seasoning and allow to marinate for at least 1 hour in the refrigerator. Remove shrimp from refrigerator and cook using your preferred method -- grill, broiler, or stovetop. Cook for 2 to 3 minutes or until the flesh turns pink. Remove from heat and set aside.
In a large salad bowl, toss the remaining ingredients with 2 tablespoons of Allspice and Nutritional Yeast Salad Dressing (recipe below). Transfer salad to a serving plate and top with cooked jerk shrimp. Enjoy!
Allspice and Nutritional Yeast Salad Dressing
- 1/2 cup nutritional yeast flakes
- 1-4 garlic cloves, minced
- 1/3 cup tamari
- 1/3 cup water
- 1/3 cup cider vinegar
- 1 tablespoon allspice
- 1/2 teaspoon ground ginger
- 1 tablespoon dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1 cup safflower oil
Place first nine ingredients in a blender and combine. With blender running, slowly pour in oil to reach desired consistency.
Note: This recipe yields about 2 cups of salad dressing, which will last approximately 2 weeks in the refrigerator.