SHRIMP*****Mango Shrimp Salad with Avocado

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This was excellent for both. Would make a great hot-weather meal.

Update - 27/06/11 - Served inside a whole wheat tortilla with a few pieces of lettuce - Great for both again.

Update - 08/08/14 - I had no cilantro so I added the leaves of the celery, which worked great. Also, I added a diced fresh mango, which was excellent!

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  • 2

Ingredients

  • 1 can salad shrimp or crabmeat, drained OR
  • 6 ounces cooked, cooled shrimp, diced
  • 1 shallot or 2 green onions, minced
  • 2 tbsp. minced sweet peppers
  • 1/2 jalapeno, seeded and minced
  • 2 tbsp. minced celery
  • 1 small pickling cucumber, minced
  • 2 tbsp. hellmann's
  • 1 tbsp. yogurt
  • 1 tbsp. cilantro leaves or cilantro paste
  • 2 tsp. lime juice plus grated rind
  • 1 tbsp. mango or peach chutney - I used PC Peach, which was great - be careful in substituting that what you use isn't too hot
  • 1/2 ripe avocado, diced

Preparation

Step 1

Combine all ingredients for salad and refrigerate until serving time.

Just before serving, remove avocado from shells and dice coarsely. Add to shrimp mixture and toss gently to mix.

Serve in a bowl, over some lettuce, or in a tortilla as per the update, or, most recently (July, 2015) with some Beanito chips on the side.

Nutrition Facts - 2 Servings

Calories 307.2
Total Fat 12.0 g
Saturated Fat 1.6 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.5 g
Cholesterol 171.1 mg
Sodium 502.2 mg
Potassium 673.8 mg
Total Carbohydrate 33.0 g
Dietary Fiber 6.0 g
Sugars 22.0 g
Protein 20.2 g

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