Mango shrimp salad

Ingredients: mixed greens, cucumbers, mango, pickled onions, cilantro, shrimp, lime, maple, olive oil.

This perfect take along salad only takes 5 minutes to put together. I love using shrimp as protein for lunch because you don't have to warm it up for it to be delicious, and most of us want to have something ready to eat in the office or in the car between errands.

I always have raw uncooked shrimp on hand. To thaw it you only need to let it seat in warm water for a couple of minutes. Peel and season with your favorite spices - I use salt, pepper, garlic powder. Sear on a hot skillet for 2-3 minutes flipping once, they are ready when pink. Set aside to cool - you don't want to add hot shrimp to your mixed greens. For a light lunch for one person I use 5-7 large shrimp.

In your take along box add about 3 cups of the mixed greens (or just spinach), 1 tablespoon of pickled onions (recipe in condiments), some mango pieces (if you are cutting a whole mango use about a quarter of it, about half a cup diced), and thinly sliced circles of peeled cucumber (I only use the small kind so I add a couple).

Add the shrimp to the mix once they reach room temperature.

For dressing take a separate small container and squeeze one small lime, add two tablespoons of olive oil and a tablespoon of maple syrup plus salt and pepper to taste (or use your prepared ahead maple lemon vinaigrette from the condiment section).

Add the dressing to your salad right before eating, don't forget to shake well.