Avocado, Mango and Shrimp Salad Recipe || KIN EATS

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This light, refreshing shrimp salad is another 5/15 recipe from Liesl. Try it as a starter dish or make it a healthy entree...either way, it's YUMMY!

avocado, mango & poached shrimp salad

In the summer it's so nice to eat a light, cool salad for lunch or dinner.  Avocadoes are as good as they can get this time of year and lend a decadent creaminess to the sweet mango and bright lime that flavors the poached shrimp.  I think it would be a cute presentation to serve this is a butter lettuce cup.

Serves 4

1 pound large peeled, deveined shrimp
1 avocado -- ripe but slightly firm, diced
1 c. mango -- diced
2 green onions -- white & green parts thinly sliced
juice of 2 limes

Garnish -- fresh cilantro leaves (optional)

Fill a large bowl with lots of ice & water.

Bring a medium saucepan of water & a couple tablespoons of kosher salt to a boil.  Add shrimp and cook for 2 minutes.  Drain shrimp in colander and immediately add to ice water.  Cool completely.

Prepare & combine your avocado, mango & green onion in a large bowl.

Add cooled to shrimp mixture.  Pour lime juice over salad and season with kosher salt and fresh ground pepper and olive oil.  Gently fold all ingredients together.


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