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Mango Avocado Shrimp Salad

Photo: Iain Bagwell; Styling: Dan Becker
Prep time 20 mins
Yield Makes 6 servings
Zesty and filling, this no-cook shrimp salad combines fresh summer ingredients, such as mangoes and avocadoes, with a quick three-ingredient dressing.


  • 3 tablespoons fresh lime juice
  • 2 tablespoons grapeseed or vegetable oil
  • 1 tablespoon sugar
  • 2 large firm-ripe mangoes (2 lbs. total)
  • 2 medium firm-ripe avocados (1 lb. total)
  • 2/3 cup each thinly sliced green onion and chopped cilantro
  • 1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes)
  • 1 pound (70 to 110 per lb.) peeled cooked shrimp

Nutrition Information

  • calories 288
  • caloriesfromfat 44 %
  • protein 18 g
  • fat 14 g
  • satfat 2.1 g
  • carbohydrate 26 g
  • fiber 2.6 g
  • sodium 180 mg
  • cholesterol 148 mg

How to Make It

  1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.

  2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

  3. Note: Nutritional analysis is per serving.