Mango Avocado Shrimp Salad
A refreshing Mango Avocado Shrimp Salad with a zesty honey lime dressing, perfect for a light meal.
Equipment
- pot
- Mixing bowl
- Colander
- small bowl
- skimmer
Ingredients
Main Ingredients
- 1 pound raw shrimp, peeled and deveined
- 2 large mango, diced
- 2 avocado, diced
- 2 ribs celery, sliced
- 1 medium red bell pepper, diced
- 0.25 cup finely chopped cilantro
- 0.25 cup finely chopped red onion
Honey Lime Dressing
- 3 tablespoons extra virgin olive oil See link for purchase
- 2 tablespoons fresh lime juice
- 1 teaspoon honey See link for purchase
- 1 clove garlic, minced
- kosher salt and ground black pepper to taste
Instructions
Preparation Steps
- Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.
- While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander.
- Add the shrimp, mango, avocado, celery, bell pepper, cilantro, and red onion to a mixing bowl.
- In a small bowl, stir together the olive oil, lime juice, honey, garlic, salt, and pepper.
- Pour the dressing on top of the salad and stir to combine.
Notes
For storage: Since this salad contains avocado, I recommend storing it in the fridge for no more than 3 days. For making ahead: Prep all the ingredients, except for the avocado, a day in advance and store them in the fridge. When you’re ready to serve, simply slice the avocado and toss everything together.
Nutrition
Serving: 1servingCalories: 280kcalCarbohydrates: 21gProtein: 13gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 95mgSodium: 446mgPotassium: 625mgFiber: 6gSugar: 12gVitamin A: 1709IUVitamin C: 60mgCalcium: 67mgIron: 1mg
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