Mango Avocado Shrimp Salad

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

Yield:

Makes 6 servings

Recipe from

Recipe Time

Prep: 20 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

Alicia Karl, Newport Beach, CA,

March 2008