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Mango Avocado Shrimp Salad

Makes 6 servings

Prep Time
20 mins

Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.

Mango Avocado Shrimp Salad

Photo: Iain Bagwell; Styling: Dan Becker
 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
Step 1

In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

Step 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

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings Makes 6 servings

Amount Per Serving
Calories 288Calories from Fat 44
% Daily Value *
Total Fat 14g22%

Saturated Fat 2.1g11%
Cholesterol 148mg50%
Sodium 180mg8%
Total Carbohydrate 26g9%

Dietary Fiber 2.6g11%
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.