Vietnamese shrimp salad with mango and mint
Dairy-Free, Gluten-Free, Soy-Free, Paleo
Delicate shellfish and cooling mint make this 15-minute meal a hit any night of the week, equal parts satisfying and refreshingly light.
In your bag
- Shellfish options:
- 10 ounces wild Gulf shrimp
- 10 ounces wild tail-on jumbo shrimp
- 10 ounces wild sea scallops
- 1 or 2 organic shallots
- 1 organic lime
- 1 organic mango
- 4 or 5 sprigs organic fresh mint
- Sun Basket nuoc cham base (fish sauce - fresh garlic - coconut sugar)
- 6 ounces organic baby arugula or other leafy greens
- 3 tablespoons walnuts
Fish sauce is made by packing fresh anchovies in salt and leaving them to ferment, creating a delicious funky flavor we can’t get enough of. A common pantry item in Southeast Asia, it’s used much like soy sauce, as a salt-like seasoning. The ancient Romans had their own version known as garum, traditionally made with mackerel.
Calories: 440, Protein: 26g (52% DV), Fiber: 6g (24% DV), Total Fat: 23g (35% DV), Monounsaturated Fat: 9g, Polyunsaturated Fat: 11g, Saturated Fat: 2.5g (13% DV), Cholesterol: 180mg (60% DV), Sodium: 1430mg (60% DV), Carbohydrates: 37g (12% DV), Total Sugars: 28g, Added Sugars: 1g (2% DV).
Contains: Fish (anchovy), Tree Nuts (coconut, walnut)
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.