Have I mentioned that I finally have a spiralizer in my life? I don’t know why I waited so long (especially since I’ve been pinning zucchini noodle “pastas” for months now) but ever since I added this model to my kitchen gadget collection, I’ve been making noodles out of, well, just about anything that can become a noodle. Today’s recipe is an ode to the end of summer — a crunchy refreshing mix of crisp cucumber and sweet mango, tossed in an Asian-y dressing and topped with crispy shallots. I added grilled shrimp to make it substantial enough for a meal. The inspiration for this salad came from one of my favorite weekend brunches at Elizabeth Street Café: a major reason why I always order the pork and mushroom omelette is because of the Vietnamese-inspired mango, cucumber, and basil salad that gets served alongside it. I’ve been determined to replicate it with my
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