Mango shrimp nut salad

Ladies who go to the beach to swim don't want to show their "swimming rings", so they often make nutritious and healthy salads for themselves, and stick to them with reasonable exercise, and you will see the "swimming rings" slowly disappear. Today's mango and shrimp salad is rich in color and nutritious.

Ingredients

Seashrimp 4

Smallshrimp 12

Cookingwine Alittle

Mango 1

Lettuce 1

Cashew Alittle

Walnuts Alittle

Almonds Alittle

Hazelnuts Alittle

Raisins Alittle

Ginkgoseeds 9

Salt Alittle

Lemonjuice Alittle

Oliveoil Alittle

Sugar Appropriateamount

Blackpepper totaste

Cooking Instructions

Wash 4 prawns.
Wash 12 small shrimps.
Pinch the head to remove the shrimp line, remove the shell, open the back, wash it and marinate it with a little cooking wine.
Wash the lettuce leaves and soak them in lightly salted water for a while.
One mango, the green mango I use, cut into small pieces the way you like.
Prepare a pinch of walnuts, almonds, hazelnuts, cashews, raisins and a dash of ginkgo nuts.
Prepare a large bowl and tear the lettuce leaves into small pieces by hand.
Add the small pieces of chopped mango.
Put an appropriate amount of olive oil in a wok.
Pour in the large and small shrimps.
Stir-fry until cooked.
Pour into a large bowl of mango lettuce.
Pour in the nuts.
Add 9 ginkgo seeds.
Add lemon juice, a little sugar, a pinch of salt, an appropriate amount of black pepper, and stir well.
~ Everyone's taste is different, according to personal preference.
Served on a plate, nutritious, healthy and low in fat.
I lost weight this summer, and I am very satisfied with eating this every day (âˆ©_âˆ©)