This salad is soooo good. I made it for lunch a couple weeks ago and by evening Cale was hoping I would make it again. If you like 'main-dish' salads, I think you will enjoy this one. The shrimp is salty, the avocado is creamy and the big chunks of mango are juicy with that sweet-tart fresh mango flavor. The flavor combinations were perfect. The salad was light and very satisfying. I love meals that don't require me to be rolled away from the table when the meal is through.
This salad is really simple to throw together. It requires a little bit of chopping, but no cooking what-so-ever. Which means...it will be my go-to dinner during the hot and humid days of summer. The salad calls for cooked salad shrimp. I bought a bag from Costco and thawed some in the refrigerator before I needed it. I will be using this recipe all the time it makes a perfect lunch or light dinner.
Mango Avocado Shrimp Salad
adapted from Cooking Light
3 tablespoons fresh lime juice
2 tablespoons canola oil or grape seed oil
1 tablespoon sugar, or agave nectar
1 tablespoon minced jalapeno, ribs and seeds removed
1/4 teaspoon crushed red pepper
1 teaspoon kosher salt
2 large firm-ripe mangoes
2 medium ripe avocados
2/3 cup thinly sliced green onions, white and green parts
2/3 cup cilantro, chopped
1 lb. salad shrimp (70 to 110 per lb), peeled and cooked
In a large bowl, whisk together lime juice, oil, sugar, jalapeno, crushed pepper and salt until the sugar and salt dissolve.
Dice Mangoes and avocados into 3/4-inch cubes; add to bowl. Add green onion, cilantro and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.