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Mango Avocado Shrimp Salad





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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories288
% Daily Value *
Total Fat 14g18%

Saturated Fat 2.1g11%
Cholesterol 148mg50%
Sodium 180mg8%
Total Carbohydrate 26g10%

Dietary Fiber 2.6g10%
Protein 18g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.