Mango Shrimp Avocado Salad
A refreshing tropical salad perfect for summer dinners, featuring mangoes, shrimp, avocados, and a tangy lime dressing.
Equipment
- 1 large bowl
- 1 Grill or stovetop for cooking shrimp
Ingredients
Salad
- 1 lb shrimp peeled and deveined
- 2 ripe mangoes diced
- 2 avocados diced
- 4 cups mixed greens
Dressing
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tbsp honey
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Preparation
- Clean and devein the shrimp. Cook them on a grill or stovetop until pink and cooked through, about 2-3 minutes per side.
- In a small bowl, whisk together olive oil, lime juice, honey, garlic, salt, and pepper. Set aside.
- Dice the mangoes and avocados into bite-sized pieces. Wash and dry the mixed greens.
Assembly
- In a large bowl, combine the shrimp, diced mango, avocado, and mixed greens.
- Pour the dressing over the salad ingredients and toss gently to combine, ensuring all ingredients are well-coated.
- Taste and adjust seasoning with more salt, pepper, or lime juice as needed.
Serving
- Transfer the salad to serving plates. Serve immediately for the freshest taste.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Note that avocados may brown slightly.
Notes
Pro Tips: Use fresh ingredients for the best flavor. Ingredient Substitutions: Substitute shrimp with chicken or tofu for a different protein. How to Serve: Pair with a crisp white wine. Storage & Freshness: Best enjoyed fresh but can be stored for up to 2 days. Make-Ahead Tips: Prepare the dressing in advance and store in the refrigerator.