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What I really love is a one meal salad. Tasty, filling and healthy all at the same time.

This is a truly tasty salad, especially if you are a lover of Asian flavors.

All the amounts are an estimate but below makes enough for 2 as a full meal. If you have extra shrimp, you can always reserve for another use, perhaps some stir fried rice.All the amounts are an estimate but below makes enough for 2 as a full meal. If you have extra shrimp, you can always reserve for another use, perhaps some stir fried rice.

1/2 pound of shrimp shelled, deveined, butterflied and patted dry
(I used patagonian shrimp which is pinker in color but regular shrimp will do)
3 cups of arugula washed and spun dried
2 cups of mango diced
1/2 to 1 whole avocado diced
1/2 cup fresh cilantro stems removed
1 tablespoon sesame oil (to cook the shrimp in, any other oil is ok)
Salt to taste–a tiny bit b/c ponzu is salty

FOR DRESSING
1 tablespoon sesame oil
2 tablespoons of ponzu sauce (ponzu is a combo of soy sauce and lemon juice)
juice of 1/2 lemon

Preheat skillet w sesame oil. Cook shrimp till pink and cooked through, about 2- 3 minutes per side. Remove from heat, allow to cool. Serve whole over salad or chop up and toss with the rest of the salad.

Combine all the other salad ingredients. Add cooled shrimp.

Wisk together sesame oil, ponzu and lemon juice. Dress the salad.

If you wish to use coconut–totally optional, preheat a small skillet and add shredded coconut flakes. Toast about a minute or two, careful not to burn.

Sprinkle on top of salad.

Serve immediately.