Chile Mango Salad
Our gently spicy Chile Mango slices add a burst of fruity heat to green salad. Grill a few shrimp on the side and you’ll have an excellent summer lunch or dinner. It also makes a good lunch on the go, packed into a bento box or other reusable container (toss the salad right before you eat)
- About ¼ cup vegetable oil
- 1 lemon, halved
- 2 large garlic cloves, peeled and minced
- 1 tsp. kosher salt
- ½ tbsp. Patagonia Provisions Organic Aji Molido (ground chile) or ½ tsp. other ground red chile, plus more for sprinkling on at end
- 1 ½ lbs. peeled deveined shrimp, tails on (12 to 15 per lb.), rinsed and drained
- 2 tbsp. sunflower oil
- 2 tsp. lime juice
- ½ tsp. each honey and kosher salt
- 12 cups loosely packed red-leaf lettuce or a mix of lettuces, rinsed, dried and torn into bite-size pieces (about 8 cups)
- 2 oz. Patagonia Provisions Regenerative Organic Chile Mango, sliced into thin strips, or fresh mango (about 1 cup)
- 1 avocado, sliced
- ¼ small red onion, thinly sliced
- ¼ cup roasted salted pepitas (pumpkin seeds)
Putting It All Together
- Marinate shrimp: Whisk ¼ cup oil, juice from ½ lemon, garlic, salt, and chile in a medium bowl. Add shrimp and gently mix to coat well. Cover and chill for 20-30 minutes. Meanwhile, soak 4 (6-8-in.) wooden skewers in water.
- While shrimp marinates, make salad: Whisk oil, lime juice, honey and salt in a large serving bowl. Pile the rest of salad ingredients on top and chill until you’re ready to eat.
- Preheat a grill to direct high heat (450° to 500°). Thread shrimp on metal or soaked wooden skewers, running skewer through each shrimp once near the tail and once near the head end so it looks like the letter C.
- Grill shrimp, turning once, just until they curl tightly and are opaque, 3 to 4 minutes total. Squeeze the remaining lemon half over the shrimp, then sprinkle with a little more oil and chile.
- Gently toss salad and serve with shrimp skewers.