Ok, I know it’s Labour Day Long weekend here in Canada which is usually the sign of the end of Summer but common people! Summer doesn’t officially end until September 23 so stop looking so depressed. In fact last year September was amazing. You were probably complaining about how hot it was. Let’s all just enjoy this long weekend and agree to go with the flow when it comes to the weather. Whether you’re kicking back and relaxing at home this weekend, hosting a BBQ or invited as a guest, you’re going to want to try this super easy cucumber mango shrimp salad recipe.
You need a spiralizer to get the super thin, spaghetti-like strands of vegetables. I just bought a really small hand held one that works great and then can be tossed in a drawer or cupboard. But if you get hooked on spiralizing everything you may want to invest in the counter top version. It takes up more room but definitely more efficient if you’re using it all the time.
I love how refreshing this salad is with all the cucumber. You can swap the shrimp with some chick peas or tofu to make it vegetarian or skip the protein all together and just make it a side salad to go along with something you cooked up on the grill. You definitely don’t have to be a chef to pull this salad together. I like to serve it with Kendall Jackson’s Vintner’s Reserve Chardonnay, which goes well with pretty much any summer meal in my opinion.
There’s not much to this recipe, it kinda makes itself. You can find the full recipe over on the Kendall-Jackson Blog or you can also check out this little video showing it all come together. Who knew you could spiralize an onion?!
Super easy right? This fresh and colourful cucumber mango shrimp salad will help you stretch summer just a little bit longer. Enjoy it while it lasts!
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