Mango Shrimp Avocado Revisited - and Better!

Way better the second time around. I kept it simpler, skipping the tomato and cucumber and changed up the spice mix a little. Seriously delicious.

2 serving Cooked Tail-off Shrimp
1 medium Avocado
1 average size Mangos
2 serving Mango Chile Vinegar
1 tbsp Thai Holy Basil
1 cube Chopped Cilantro
1 tbsp Jalapeno Pepper, raw
2 serving Arugala
1 tbsp Onions, Green, Raw
1 serving Chives

Nutrition Facts
Serving Size: 1 servings
Amount per Serving
Calories 239
Calories from Fat 73.3
Total Fat 8.14g
Total Carbohydrate 28.62g
Dietary Fiber 7.43g
Sugars 16.01g
Protein 18.92g

Mango Shrimp Avocado Salad

This is a completely awesome combination. I wanted to make it a bit heartier since I am in one dish meal mode this year, so I also included tomato, cucumber and arugala. We really enjoyed this, but Charlie said he would skip the cucumber next time. I used arugala because I had it, but you could use other lettuce or just stick with the core ingredients of mango, shrimp and avocado.

Mango Shrimp Avocado Salad
Serves 2
 
1 mango
22 precooked shrimp with tails off
1 avocado
1 roma tomato
half cucumber
2 cups arugala
2 green onions

Dressing
1 sprig thai basil (optional, but very good)
juice of half a lime
0.5 tablespoon mango chili vinegar from Trader Joe's (see pic)
sprinkle of smoked paprika
salt and pepper

Note - in lieu of the mango chili vinegar, try seasoned rice vinegar and a bit of chili pepper

Arugala Tomato Pasta

 Quick, easy and satisfying! This is a great way to eat the mature arugala (pictured) that isn't as good in salad. What do I mean by mature arugala you might ask? I mean larger leaves that are still excellent, but don't have quite the same crisp peppery pizzazz as their younger counterparts. Oh god, am I describing myself in my 30s?

Arugala Tomato Pasta
Serves 2

4 oz whole wheat spaghetti
half bunch mature arugala
2 tomatoes (I used Roma, but it doesn't matter)
2-3 Tablespoons olive oil (this is a recipe where more is even better, but I'm trying to watch calories a bit)
2 cloves garlic
dash of red pepper flakes
salt and pepper
Dusting of Parmesan and Pine nuts (optional)

Set pasta water to boil. Saute chopped garlic in 1 tablespoon of the olive oil on medium low, add salt, pepper, and red pepper flakes. Add chopped tomato, followed by rinsed and chopped arugala (you want it to be ever so slightly wet). When pasta is finished, drain it and add it to the saute pan to mix. Separate into two bowls, then top with Parmesan, pine nuts, and 1 tablespoon of olive oil per bowl. Correct with additional salt and pepper if you like. Buon Apetito!