About Sweetmama Editor
Nadine Silverthorne’s love of journaling began in Grade One with the entry, “I am the greatest dancer!” Two babies (and countless diaper changes) later, she has found her home away from home as editor of SweetMama. Don’t miss her humorous bi-weekly accounts of the joys and pains of working while raising them fabulous.
I rarely grocery shop on the weekends (because it's chaos), but if it's an excuse for an hour alone I'll take it.
A couple Saturdays ago at my local Loblaws I was treated to a myriad of samples as I wandered through. (Apparently some kind and clever retailers want to make the chaos pleasant.) What stood out was a simple salad in a paper cup that was so good I grabbed the recipe from the chef. I've made it twice already (modifying with a store bought dressing cheat) and it's so easy that I thought I'd share with you.
Asian Shrimp and Mango Salad
2 ripe mangoes, diced
2 red peppers, diced
1 bag cooked frozen shrimp (thawed)
cilantro (optional -- my family hates it, but I love it so I add it to my bowl only)
Asian Sesame dressing (I'm loving the PC version)
Chop it up, mix it up, done.
My son loves shrimp, mango and red pepper, but not salad dressing so I serve it to him plain, with sticky rice on the side to fill him up (insurance). And with everything bite-size, he eats a whole bowl of vitamin-rich food without a fuss. Even my toddler gets in on the action (though she's not sold on shrimp just yet). If it were just me, I'd throw some red chili slices in there, but this is as exciting as family dining with wee ones gets.
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