Shrimp Mango Avocado Salad
A fresh summer salad made with tender poached shrimp, sweet mango, creamy avocado, red onion, cilantro, and a bright lime dressing. Serve it alone, with tortilla chips, or in tacos.
Servings: 4
Ingredients
- 1 pound shrimp peeled and deveined
- Peel from 1/2 lime
- 5 parsley stems
- 5 peppercorns
- 1 mango peeled and diced
- 2 small avocados or 1 large avocado, diced
- 1/2 small red onion diced
- 1 small bunch cilantro chopped
- Juice of 2 limes
- 1/4 cup olive oil
- Salt to taste
- Black pepper to taste
Instructions
- Fill a medium pot with about 4 cups of water. Add the lime peel, parsley stems, and peppercorns. Bring to a gentle boil.
- Reduce the heat to a simmer. Add the shrimp and cook until just pink and opaque, about 1 to 3 minutes, depending on their size.
- Drain the shrimp and immediately transfer them to an ice bath. Once cool, drain, pat dry, and chop into bite-sized pieces.
- Add the shrimp to a large bowl with the mango, avocado, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
- Pour the dressing over the salad and toss gently until evenly combined.
- Taste, adjust the seasoning, and serve chilled or at cool room temperature, either alone, with tortilla chips, or spooned into warm tortillas.
