Shrimp Avocado Mango Salad
This shrimp avocado mango salad was my light lunch. I have been replacing one meal a day with slightly lower carb meals like this, for weight loss :P Instead of having this as a light meal or a snack, it can be eaten as a side salad with other main dishes. If you fancy something more filling, you can check out my mango salsa pasta recipe.
See Also:
See Also:
- Orange Shrimp Salad Recipe
- Scallion Shrimp & Somen Salad Recipe
- Recipes using Cooked Shrimps (Prawns)
- Low(er) Carb Recipes
STEP-BY-STEP PHOTOS
Gather and prepare the ingredients. As a short-cut, I used store-bought cooked shrimps which is a huge time saver in this recipe. Prepare and cut mango, avocado, cherry tomato, red onion, coriander and hot chilli.
Salad Dressing. I’m keeping the dressing as simple and healthy as possible. So it’s just extra-virgin olive oil, zest and juice of half a Thai lime, and some apple cider vinegar. Since I am incorporating more salads in my diet for weight loss, I’d rather gain weight from the natural goodness of sweet mango (my fave fruit!), than to eat a calorie-laden dressing.
ASSEMBLE THE SALAD
Add all the salad ingredients in a large bowl. Then pour salad dressing over the contents.
Toss and plate it in a salad dish. Garnish with a lime wedge and some freshly cracked pepper. This salad is so refreshing!
Shrimp Avocado Mango Salad Recipe
This is a refreshing salad that serves as a light meal for one, a side dish for 2-3. For a more filling meal, check out my mango salsa pasta recipe.
Check out the ingredients & step-by-step photos on the previous page.
Ingredients:
Salad Ingredients
- 1 ripe avocado (Hass preferred) cubed
- 10 cooked shrimps thawed & patted dry; see cooking note below
- 1 ripe mango cubed (about 150g)
- 50g thinly sliced red onion (or shallots)
- 2 hot chilli# seeded and sliced thinly
- 5 cherry tomatoes halved
- small handful chopped coriander (or Italian parsley)
- 1 lime wedge for garnish
- freshly cracked black pepper to taste
# use chilli padi (bird’s eye chilli), serrano pepper or jalapeno, depending on the availability in your area.
Olive Oil Lime Dressing
- 1 tbsp extra-virgin olive oil
- zest and juice of 1/2 Thai Lime (or 1/8 tsp lemon zest + 1/2 tbsp lemon juice)
- 1/2 tsp apple cider or white wine vinegar to taste
Directions:
- Prepare the salad ingredients. Add the salad ingredients except the last two in a large bowl.
- Make dressing by combing the olive oil, lime zest, lime juice and vinegar. Stir to combine. Drizzle dressing over the salad. Toss to coat evenly.
- Plate out the salad, garnish with lime wedge and season with black pepper.
Cooking Note(s):
- I’m using cooked frozen shrimps (prawns) as a huge short-cut: just thaw and they are ready to use in salads and dishes! You can buy them at seafood shops specialising in frozen seafood. I bought my cooked shrimps from Don Don Donki Singapore.
- To cook the shrimps from scratch instead, bring a pot of water to boil. Add prawns and boil until they are just cooked (less than 3 minutes). Peel and devein the prawns. This will add about 10-15 mins to this recipe.
- Avocados and mangoes should be nicely ripened, but not overly ripe, else they might get very mashy when you toss the salad.
- If you want to prepare this salad in advance, cut and add the avocado only when ready to toss and serve as the avocado will darkened with time due to oxidation. A squeeze of lime or lemon juice over the cut avocado also helps to keep its fresh green hue longer.