Curried Shrimp with Mango and Cucumber Salad


Serves: 2-4


½ cup plain low-fat Greek yogurt (I use plain soy yogurt and it works just as well!)

1 clove garlic, minced

1 Tbsp lime or lemon juice

1 tsp curry powder

¼-1 tsp Flying Olive Cayenne Red Chili (very spicy), Harissa (moderately spicy), Chipotle (slightly spicy), or Cilantro and Roasted Onion Extra Virgin Olive Oil (Fellow spice wimp note: I use ½ tsp Cayenne and only taste a little heat)

¾ pound cooked, peeled, and deveined medium shrimp

1 large mango, peeled, pitted, and chopped

2 scallions, root end removed, white and light green parts only, thinly sliced

½ English (seedless) cucumber, thinly sliced (I leave the peel on, but up to you)

2 Tbsp chopped fresh cilantro leaves

1 large head Bibb or Boston lettuce, separated into leaves and torn into bite-size pieces


In a large bowl, stir together the yogurt, garlic, lemon juice, curry powder, and Flying Olive EVOO(s) of Choice. Add the shrimp, mango, scallions, cucumber, and cilantro and stir to combine. Cover and refrigerate at least 2 hours and up to 6 hours.

Divide the lettuce among 4 serving plates and top with the shrimp salad.

Inspired by a recipe in the amazing cookboo with wonderful ideas and recipes: WeightWatchers, What to Cook Now, 300 Recipes for Every Kitchen, St. Martin’s Griffin, NY, 2014.

Submitted by Barb L.