Description
A refreshing and vibrant Mango Avocado Shrimp Salad that combines succulent cooked shrimp with sweet mango, creamy avocado, and a zesty lime dressing. Perfect as a light main course or appetizer, this no-cook salad balances tropical flavors with freshness and a hint of spice.
Ingredients
Scale
Main Ingredients
- 1 pound cooked shrimp, peeled and deveined
- 1 ripe mango, diced
- 1 ripe avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
Dressing
- 2 tablespoons fresh lime juice
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Optional: 1 small jalapeño, finely diced for heat
Instructions
- Combine Ingredients: In a large mixing bowl, add the cooked shrimp, diced mango, diced avocado, finely chopped red onion, and chopped fresh cilantro. Gently stir to combine the main salad components.
- Prepare Dressing: In a small bowl, whisk together the fresh lime juice, olive oil, salt, and black pepper until emulsified. This dressing will add a bright, tangy flavor to the salad.
- Toss Salad: Pour the prepared dressing over the salad ingredients. Gently toss everything together, being careful not to mash the avocado so the salad keeps its texture and vibrant colors.
- Adjust Seasoning: Taste the salad and add additional salt, pepper, or jalapeño if you want extra heat. The seasoning can be adjusted to your preferences.
- Serve: Serve the salad immediately for the freshest texture or chill it in the refrigerator for 15-20 minutes to allow flavors to meld more deeply before serving.
Notes
- This salad is best enjoyed the same day it’s made to preserve freshness and texture.
- For a tropical twist, try adding pineapple chunks or diced cucumber to enhance the flavor.
- Serve it over a bed of mixed greens, in crisp lettuce cups, or with tortilla chips for a versatile and light meal or appetizer option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Main Course
- Method: No-Cook
- Cuisine: Mexican-Inspired, American
