Get ready for the long-weekend with a perfect summer salad recipe
The August long weekend is almost here… time to take advantage of the weather and eat outside!
At this time of year, you want recipes that are fresh, easy and full of seasonal flavour. This Shrimp, Avocado and Mango Salad is perfect. Great to serve as a salsa over grilled pork or chicken, as a side dish with fish or delicious on its own. I know… mango again (a bit of an obsession right now), but feel free to substitute local peaches which are just about ready to come into local farmers markets.
I started thinking of this salad after I created Curried Mango, Turkey and Walnut Salad. This is one of the most popular recipes we have ever created here at EIEO, people love it! So, I thought “how can I use the same great flavours, but with a new twist?”. Shrimp Mango and Avocado Salad was born!
This is one of those salads that can be made with ‘staples’. Items you should always have on hand: green onions, bell peppers, fruit, and frozen cooked shrimp. Just chop and toss with simple dressing and you’re ready to take it outside! What are you making for the long-weekend?
Shrimp Mango and Avocado SaladEMAIL Recipe Share on Facebook
- 24 large cooked shrimp, deviened, tails removed
- 1 avocado, cubed
- 1 mango, cubed
- ½ red pepper, cubed
- 3 green onions, white and greens, sliced
- Chop shrimp into bite-sized pieces. Combine all ingredients and serve topped with a bit of torn fresh cilantro leaves. Makes 4 appetizers or 2 dinner portions.
¼ cup fresh lime juice
1 Tbsp canola oil
1 Tbsp honey
1 tsp curry powder or cumin
½ tsp salt