Mango Avocado Shrimp Salad

This was a pretty quick and simple recipe to put together. Perfect for a hot summer meal. Great flavor and the dish worked well for the "meatless Mondays" we are trying to work into our diets.

The recipe came from the March 2008 issue of Sunset magazine.

MANGO AVOCADO SHRIMP SALAD

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 chili flakes)
1 pound (70 to 110 per lb.) peeled cooked shrimp

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

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. Makes 6 servings at 288 calories per serving.

Note: I used red chili flakes instead of the fresh chilies. I used vegetable oil.

Note: I actually put this over some dark green lettuce leaves to make it more of a main dish salad.

Comments

[Mom]

Where was my taste test on this one. My three favorite foods, mango, avocado and shrimp!

[peabody]

I am loving this. What a great salad. Now if I could actually find a decent mango around these parts.