Rinse romaine lettuce and baby spinach thoroughly under cold water. Spin or pat dry with clean kitchen towels or a salad spinner to remove excess water.

Chop romaine into bite-sized pieces. Place romaine and spinach in a large salad bowl and chill briefly while preparing other components.

Prepare fruit and vegetables: peel and slice the ripe mango into thin strips; if using green mango, julienne it and toss with a little salt to soften the bitterness. Thinly slice cucumber and red onion; halve the cherry tomatoes. Add all prepared vegetables and mango to the bowl with the greens.

Protein & Crunch

If using shrimp: bring a small pot of salted water to a boil. Add shrimp and cook until pink and opaque, about 1–2 minutes depending on size. Drain, cool slightly, then pat dry. If using shredded cooked chicken, ensure it is warm or cold as preferred and lightly seasoned.

Toast peanuts in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring frequently to avoid burning. Let cool slightly and lightly crush with a knife or in a towel. Add peanuts and fried garlic bits to the bowl with the salad greens and vegetables.

Make Dressing

Combine calamansi (or lime) juice, soy sauce, sugar, and fish sauce (if using) in a small bowl or jar. Stir or whisk until sugar dissolves.

Slowly whisk in vegetable oil to emulsify the dressing. Add sesame oil, freshly ground black pepper, and salt. Taste and adjust: add more calamansi for brightness, more sugar for balance, or a splash more soy/fish sauce for saltiness.

If using a jar, seal and shake vigorously for 10–15 seconds to combine thoroughly.

Assemble & Serve

Pour about half of the dressing over the salad bowl and gently toss to coat the greens and vegetables evenly. Add the cooked shrimp (or chicken) and toss gently once more. Taste and add more dressing as needed, tossing lightly so leaves stay crisp.

Sprinkle toasted peanuts, fried garlic bits, crispy fried shallots, and cilantro over the top as garnish. Serve immediately to preserve crunch and freshness.

Leftovers: keep dressing separate and refrigerate salad components in an airtight container for up to 2 days. Add dressing only when ready to serve.