Description
A fresh and vibrant Mango Avocado Shrimp Salad combining succulent cooked shrimp with creamy avocado, sweet mango, and a tangy lime dressing for a quick, healthy, and flavorful meal.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 small jalapeño, seeded and finely chopped
Instructions
- Combine Ingredients: In a large bowl, mix together the cooked shrimp, diced mango, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro until evenly distributed.
- Make Dressing: In a small bowl, whisk the lime juice, olive oil, salt, pepper, and finely chopped jalapeño (if using) until the dressing is well emulsified.
- Dress Salad: Pour the dressing over the salad mixture and toss gently to combine, taking care not to mash the avocado.
- Serve or Chill: Serve the salad immediately for the freshest taste or chill it in the refrigerator for 20 minutes to let the flavors blend before serving.
Notes
- Use fully cooked shrimp to save preparation time.
- For a bit of heat, include the jalapeño; omit it for a milder salad.
- Handle the avocado gently to maintain texture and avoid browning.
- This salad is best served fresh but can be refrigerated for up to a day.
- Adjust salt and pepper according to your taste needs.
