Chili-Lime Shrimp, Mango & Avocado Salad

By EdieK

Colourful, flavourful, simple! This high-protein shrimp, mango and avocado salad is the perfect pick for potlucks and picnics. (Try saying THAT five times fast!)

Ingredients

• Dressing
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lime juice
• 2 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp grated lime zest
• 1/4 tsp each sea salt and freshly ground black pepper
• 1/8 tsp each ground cumin and chili powder
• Salad
• 1 lb (454 g) large cooked shrimp (about 30-40/lb), chopped
• 2 medium mangos (ripe!), cubed
• 1 large or 2 small avocados, cubed
• 1 cup peeled, diced English cucumber
• 1 cup quartered grape tomatoes
• 2/3 cup chopped green onions
• 1/4 cup coarsely chopped fresh cilantro

Details

Servings 1
Adapted from janetandgreta.com

Preparation

Step 1

Whisk together all dressing ingredients in a small bowl or measuring cup. Refrigerate until ready to use.

Combine all salad ingredients in a large bowl. Mix gently to avoid mashing the avocado. Give dressing a quick whisk and add to salad. Mix gently until salad is coated with dressing. Add a bit more salt and pepper if desired. May be served immediately. If making salad in advance, see tips below. Enjoy!

Makes about 7 cups salad

Per cup:  191 calories, 8.9 g total fat (1.4 g saturated fat), 15 g protein, 15 g carbohydrate, 3.4 g fiber, 126 mg cholesterol, 246 mg sodium

Tips:

This recipe looks more appealing when you buy large shrimp and then coarsely chop them. In other words, we don’t recommend baby shrimp for this recipe. Make sure your mangos and avocados are ripe. If making this salad in advance, leave out the avocados and the dressing, then add them just before serving, otherwise your salad might be a little mushy.





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