Mango Avocado Shrimp Salad
Makes 6 servings
Zesty and filling, this no-cook shrimp salad
combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.
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
In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
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.
Note: Nutritional analysis is per serving.
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.