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Shrimp Mango and Avocado Salad

July 30, 2014 By Lori Leave a Comment

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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

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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
 

  • 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

 

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Filed Under: Salad, Seafood

Previous Post: « Curried Mango, Turkey and Walnut Salad
Next Post: Lemon-Blueberry Loaf »

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