Mango Avocado Shrimp Salad
Photo: Iain Bagwell; Styling: Dan Becker
Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.
How to Make It
Step 1
1
In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
Step 2
2
Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
3 tablespoons fresh lime juice
2 tablespoons grapeseed or vegetable oil
1 tablespoon sugar
2 large firm-ripe mangoes (2 lbs. total)
2 medium firm-ripe avocados (1 lb. total)
2/3 cup each thinly sliced green onion and chopped cilantro
1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
1 pound (70 to 110 per lb.) peeled cooked shrimp
Directions
Step 1
1
In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
Step 2
2
Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.
Step 3
3
Note: Nutritional analysis is per serving.
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