Mango Avocado Shrimp Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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:
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.) |
Directions:
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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