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Shrimp and Snap Pea Salad with Lime

2
Total Time
25 min
Prep
25 min
Serves
6
Difficulty
Easy

Ingredients

canola oil

2 Tbsp

lime zest

1 tsp

fresh lime juice

2 Tbsp

kosher salt

¾ tsp

cooked shrimp

1 pound(s), peeled and deveined

uncooked scallion(s)

4 medium, thinly sliced

fresh radish(es)

3 medium, thinly sliced

uncooked sugar snap peas

2½ cup(s), trimmed and halved

shredded carrot(s)

2 cup(s), coarsely shredded

uncooked bell pepper(s)

2 item(s), medium, red, thinly sliced

mango(es)

1 large, peeled, pitted, and diced

serrano chile(s)

1 item(s), or jalapeno pepper, seeded and minced

fresh mint leaves

¼ cup(s), chopped

cilantro

¼ cup(s), chopped

roasted salted shelled peanuts

⅜ cup(s), dry-roasted (6 tbsp)

Instructions

  1. Whisk together oil, lime zest and juice, and salt in large bowl. Add shrimp, scallions, radishes, peas, carrots, bell peppers, mango, serrano, mint, and cilantro and toss to combine. Sprinkle with peanuts and serve at once.
  2. Serving size: 1 2/3 cups

Notes

Serve this salad on a bed of baby spinach or salad greens, or for an extra 3 SmartPoints, spoon each serving over ½ cup cooked and cooled rice noodles.

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