Shrimp Salad with Avocado Mango Tomato Salsa and a Curry Dressing

Ingredients: (serves 2)

For the shrimps:
- 200 gram large shrimps, peeled and deveined
- 2 tbsp olive oil
- 1 tbsp curry powder
- pepper and salt

For the salad:
- mixed greens (bv. rucola, spinach, lettuce with red beet julienne)
- cucumber (sliced in 'spaghetti's')

For the salsa:
- 1 ripe mango, chopped in cubes
- 1 ripe avocado, chopped in cubes
- 2 small tomatoes
- 3 green onions, chopped
- juice of one lime

For the dressing:
- 2 tbsp mayonaise (or yogonaise)
- 5 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp curry powder
- juice from one lime
- pepper and salt

Method:

First marinate the shrimps:
Put shrimps in a bowl and add the olive oil, pepper, salt and curry powder. Mix well, all shrimps should be covered. Set aside.

Make the dressing:
Mix all ingredients in a small bowl and set aside.

The salsa:
Put avocado and mango cubes in a bowl. Slice tomato in parts and remove seeds. Slice tomato in pieces and add to mango and avocado. Now add the chopped onions and lime juice and mix well but be careful: don't mash the avocado and mango! We want cubes! It's a salsa, not a pureed sauce.

The salad:
Dress a large (deep) plate with mixed green salad and make a 'basket' with the cucumber spaghetti's. Fill 'basket' with the salsa.

Heat a skillet over medium-high heat. Add marinated shrimps and cook 4-5 minutes or until shrimp is done and glazed, turning once.

Add to salad.

Serve with the curry dressing.

Enjoy!