Shrimp, Mango, and Avocado Salad with Lime
You won't be able to get enough of this tangy and colorful salad, inspired by Stephanie Witt Sedgwick's recipe in The Washington Post. It would also be incredible for a potluck as long as you keep it cool. This is also good with about a cup of peeled and diced cucumbers tossed in. Scramble recipe tester Sandra Simmons, said, “WOW! This is so delicious! Would not change a thing!”
Ingredients
- 1 lb. cooked shrimp (preferably US or Canadian farmed or wild shrimp), peeled and deveined, or use lobster or crab
- 1 mango diced
- 1 avocado diced
- 1/4 red onion finely diced
- 1 jalapeño pepper halved, seeded (a grapefruit knife works well), and thinly sliced (optional)
- 2 Tbsp. fresh cilantro chopped
- 1 Tbsp. extra virgin olive oil
- 1 lime juice only, about 1/4 cup
- 1/4 tsp. salt
Instructions
- Combine all the ingredients in a medium salad bowl.
- If time allows, let the salad sit for 10 minutes to meld the flavors. Serve immediately or refrigerate for up to 24 hours.
Notes
Do Ahead or Delegate: Cook the shrimp if necessary and refrigerate, dice the mango, dice the onion, halve, seed, and slice the jalapeño if using, chop the cilantro, juice the lime, or fully prepare and refrigerate the salad.
Scramble Flavor Booster: Use the optional jalapeño pepper and use the zest of the lime.
Tip: To determine whether or not a mango is ripe, follow your nose— a ripe mango will have a slightly fragrant aroma near the stem. Ripe mangos can be stored in the refrigerator for up to a week.
Nutritional Information Per Serving (% based upon daily values): Calories 261, Total Fat: 11g, 16.5%; Saturated Fat: 2g, 8%; Cholesterol: 173mg, 57.5%; Sodium: 319mg, 13.5%; Total Carbohydrate: 18g, 6%; Dietary Fiber: 4g, 15.5%; Sugar: 10g; Protein: 25g
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