Description
This vibrant Mango Avocado Shrimp Salad combines succulent cooked shrimp with sweet diced mango, creamy avocado, fresh cherry tomatoes, and a zesty lime dressing. It’s a fresh, light, and colorful salad that comes together quickly, perfect for a healthy lunch or a refreshing starter on warm days.
Ingredients
Scale
Salad Ingredients
- 1 lb cooked shrimp, peeled and deveined
- 1 large ripe mango, diced
- 1 ripe avocado, diced
- 1/2 red onion, finely chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh cilantro, chopped
Dressing Ingredients
- Juice of 1 lime
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Optional: 1 small jalapeño, seeded and finely chopped
Instructions
- Combine Salad Ingredients: In a large bowl, mix together the cooked shrimp, diced mango, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped fresh cilantro until evenly distributed.
- Prepare the Dressing: In a separate small bowl, whisk together the fresh lime juice, olive oil, salt, pepper, and the finely chopped jalapeño if using, creating a bright and slightly spicy dressing.
- Dress the Salad: Pour the dressing over the salad mixture and gently toss to combine, taking care not to mash the avocado to maintain its creamy texture.
- Serve or Chill: Serve the salad immediately to enjoy its fresh flavors or refrigerate for about 20 minutes to allow the flavors to meld beautifully before serving.
Notes
- Use fresh, cooked shrimp for best flavor; pre-cooked shrimp from the store works well.
- Adjust the amount of jalapeño according to your heat preference or omit for no spice.
- Chilling the salad slightly enhances the flavor, but avoid storing for too long to prevent avocado browning.
- Can be served on its own, over greens, or with tortilla chips as a refreshing appetizer.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
