Mango Avocado Shrimp Salad

By CarolineNGa

Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.

Alicia Karl, Newport Beach, CA, Sunset

MARCH 2008

Ingredients

• 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

Details

Servings 6
Preparation time 20mins
Cooking time 20mins
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.
Calories: 288
Calories from fat: 44%
Protein: 18g
Fat: 14g
Saturated fat: 2.1g
Carbohydrate: 26g
Fiber: 2.6g
Sodium: 180mg
Cholesterol: 148mg