Eat In Eat Out

a food blog and digital magazine. Recipes for simple healthy meals and the occasional decadent dessert!

  • Home
  • About
    • Contact
  • Recipes
    • Starters
    • Baked
      • Cakes
      • Cookies
      • Loaves
      • Muffins
      • Pies
    • Beverages
    • Breakfast
    • Dessert
    • Main
      • Chicken
      • Meat
      • Pasta
      • Seafood
      • Turkey
      • Vegetarian
    • Salad
    • Sides
    • Soup
    • Basics
  • THE MAGAZINE
  • Contests

Shrimp Mango and Avocado Salad

July 30, 2014 By Lori Leave a Comment

Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Print this page
Print
Email this to someone
email

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!

Shrimp-Mango-Avocado-Salad_2m 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.

Shrimp-Mango-Avocado-Salad_1m 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 Salad
 
Print
Ingredients
  • 24 large cooked shrimp, deviened, tails removed
  • 1 avocado, cubed
  • 1 mango, cubed
  • ½ red pepper, cubed
  • 3 green onions, white and greens, sliced
  • cilantro
Instructions
  1. 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.
Notes
Dressing: ¼ cup fresh lime juice 1 Tbsp canola oil 1 Tbsp honey 1 tsp curry powder or cumin ½ tsp salt
2.2.8

 

Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Share on Yummly
Yummly
Pin on Pinterest
Pinterest
Print this page
Print
Email this to someone
email

Filed Under: Salad, Seafood

« Curried Mango, Turkey and Walnut Salad
Lemon-Blueberry Loaf »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

FIND A RECIPE

Food Advertising by logo

STAY CONNECTED

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
Food Advertising by logo

Latest Pins

Food Advertising by logo

Connect

Lori loves to create simple and delicious meals that are ready in 30 minutes or less!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Search

Latest Posts

Copyright © 2021 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress