Mango Avocado Shrimp Salad
By Niecer
Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.
Rate this recipe
4.6/5
(45 Votes)
Ingredients
- 3 tablespoons fresh lime juice
- 2 tablespoons grape seed 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 $
Details
Adapted from myrecipes.com
Preparation
Step 1
1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
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.
Note: Nutritional analysis is per serving.
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