4 Serves
45 Mins
In a large mixing bowl, combine the mixed salad greens, fresh mango slices, and fresh cilantro leaves, tossing gently to combine.
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Vitamin E
13 mg / 15 mgVitamin K
304 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
101 µg / 400 µgCalcium
232 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
124 mg / 420 mgPhosphorus
469 mg / 1,250 mgPotassium
912 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
3 g / 28 gSugar
29 g / 50 gSaturated Fat
4 g / 20 gCholesterol
278 mg / 300 mgCaffeine
0 mgNet Carbs
31 gAlcohol
0 g
In a small bowl, whisk together your preferred salad dressing and set aside.
In another small bowl, combine the ground almonds with salt and pepper. In a separate bowl, whisk together the egg and milk.
Dredge each shrimp by dipping it into the egg and milk mixture, then rolling it thoroughly in the ground almond mixture. Place the coated shrimp on a clean plate.
Heat the cooking oil in a large wok over medium-high heat until it reaches 175°C. Carefully drop the shrimp into the oil and fry, turning once, until golden brown. Remove with a slotted spoon and drain on paper towels.
Drizzle the dressing over the salad and toss to coat. Divide the salad among four plates, top with crushed peanuts, and arrange four shrimp on each salad before serving.
41
g56
g22
g
