Lately, Im liking the idea of salads without leafy greens. They do better as leftovers, and though I love greens, I love the ease of leftovers more. This gorgeous grilled shrimp (I had some in the freezer, so I swapped it in for the tuna) and mango salad actually got better over time. We ate it cold as a salad for lunch on Saturday and heated up with tortillas as tacos on Sunday. And dont let any uncertainty about slicing up a mango stop you from making this salad. This little tutorial shows how easy it is, or you can use a mango pitter, one of the few kitchen gadgets I use regularly.

Posted by Jennifer McGuire, MS, RD