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.

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.