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 Sunset

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 44%
  • Protein: 18g
  • Fat: 14g
  • Saturated fat: 2.1g
  • Carbohydrate: 26g
  • Fiber: 2.6g
  • Sodium: 180mg
  • Cholesterol: 148mg


  • 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


  1. 1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
  2. 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.
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