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Mango Avocado Shrimp Salad

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“From, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.”

Ingredients Nutrition

  • For dressing
  • 3 tablespoons fresh lime juice
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • For salad
  • 2 large firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
  • 2 medium firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
  • 23 cup thinly sliced green onion
  • 23 cup chopped cilantro leaf
  • 1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
  • 1 lb peeled cooked shrimp (sized 70 to 110 per lb.)


  1. Whisk together all dressing ingredients in a large bowl.
  2. Add all salad ingredients and gently toss to combine.
  3. Serve immediately, or cover and chill up to 1 hour.

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