Description
This Mango Avocado Shrimp Salad is a vibrant and refreshing no-cook dish perfect for summer. Combining sweet mango, creamy avocado, and succulent shrimp with a zesty lime honey dressing, it offers a nutritious and flavorful meal that’s quick to prepare and gluten-free.
Ingredients
Scale
Salad Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 ripe mango, peeled and diced
- 1 ripe avocado, diced
- 1/2 small red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons extra virgin olive oil
- Juice of 1 lime
- 1/2 teaspoon honey
- Salt and pepper to taste
- Optional: 1 small jalapeño, seeded and finely chopped
Instructions
- Combine Salad Ingredients: In a large bowl, add the cooked shrimp, diced mango, diced avocado, thinly sliced red onion, and chopped cilantro. Gently mix the ingredients to start blending the flavors.
- Prepare Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, fresh lime juice, honey, salt, pepper, and chopped jalapeño if using. This dressing will add a tangy and slightly sweet heat to the salad.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss everything together, taking care not to mash the avocado pieces so they stay creamy and intact.
- Chill and Serve: Refrigerate the salad for 10 to 15 minutes to let the flavors meld. Serve the salad on its own, over mixed greens, or nestled in lettuce cups for a light and elegant presentation.
Notes
- Use freshly cooked shrimp or chilled leftovers for best taste and texture.
- To make it a more substantial meal, serve the salad with quinoa or on a bed of baby spinach.
- Best enjoyed the day it’s made to preserve the freshness of the avocado and shrimp.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 130mg
