On World Environment Day, we need to reiterate to ourselves that we owe our existence to Nature and we must do all we can to protect it from further depletion. Adopting a few healthier, eco-friendly options into our lives can go a long way in helping sustain the earth. Reduced use of plastics, adopting farm-to-plate dining options, disposing of waste thoughtfully, wearing earth-friendly clothing, reduced usage of water and electricity, are ways to lead a eco-conscious life. Lets pledge to consume less to reduce wastage. To remind myself of this, I prepared a vegetarian option for lunch today, its adapted from Reader's Digest, Canada version.
1. Whisk together all the ingredients for the dressing in a large bowl and season lightly with salt and pepper. Add the shrimp to the dressing, cover and leave to marinate in the refrigerator for 30 minutes to 1 hour.
Stay healthy, weathy and wise!
Salad
*1 lb (500 g) cooked peeled
large shrimp
* 1 mango
* 1 honeydew melon,
peeled and cubed
* 8 cherry tomatoes, halved
* 3 cups (750 mL) arugula leaves (replace with cilantro leaves)
* 1 medium cucumber, sliced
* Salt and pepper
Dressing
* 2 tbsp (25 mL) olive oil
* Juice of 1 lemon
* 1 tbsp (15 mL) honey
* 2 tbsp (25 mL) chopped
* fresh mint
Garnish
Fresh mint leaves
2. Halve the mango lengthwise, cutting down each side of the pit. Cut the flesh on each half in a criss-cross fashion to make cubes, then cut the cubes away from the skin.
3. Remove the shrimp from the fridge. Add the mango, melon and tomatoes and gently stir together.
4. Arrange the arugula(cilantro) leaves and cucumber slices around the edge of a shallow serving dish, and spoon the shrimp mixture into the centre.
5. Garnish with sprigs of mint and serve.
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