Mango Avocado Shrimp Salad

Name: Mango Avocado Shrimp Salad
Prep time: 20 min
Total time: 20 min
Yield: 6 serving(s)
Ingredients: 3 tablespoons fresh lime juice; 2 tablespoons canola oil; 1 tablespoon sugar; 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); 2/3 cup thinly sliced green onion; 2/3 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.)

Submitted by Halcyon Eve

"From myrecipes.com, 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."

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photo by Halcyon Eve

Ready In:: 20mins
Ingredients:: 9
Serves:: 6

ingredients

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)
²⁄₃ cup thinly sliced green onion
²⁄₃ 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.)

directions

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

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Reviews

Excellent appearance and flavour. I sustituted lemon juice for lime juice and canned mango for fresh and all the family loved it.

The old scone burner