Shrimp, Pecan, Mango And Watercress Salad - cooking recipe

Ingredients

None None FOR THE DRESSING
1/2 cup fresh cilantro leaves
1/2 None red chili pepper, seeded and finely chopped (add more if you prefer)
1/3 cup lime juice
1 tbsp brown sugar
1 tbsp soy sauce
1 tbsp fish sauce
3 tbsp vegetable oil
None None FOR THE SALAD
8 oz asparagus, woody ends snapped off
8 oz sugar snap peas
24 None cooked peeled shrimp
1 None ripe mango, peeled, pitted and thinly sliced
8 oz cherry tomatoes, halved
4 None radishes, thinly sliced
10 oz watercress, large stems removed
1 large radicchio, halved and sliced
1/2 cup pecans

Preparation

For the dressing, whisk all the ingredients in a small bowl. Set aside.
For the salad, blanch asparagus and sugar snap peas in a large saucepan of boiling water for 10 seconds. Drain and refresh under cold water. Drain well. Cut the asparagus, on an angle, into thirds and the sugar snap peas in half lengthwise. Place asparagus, sugar snap peas, shrimp, mango, tomatoes and radishes in a large bowl. Toss to combine.
Add the watercress, radicchio and pecans to the bowl. Add enough dressing to moisten the ingredients; toss gently.