Shrimp, Mango & Avocado Salad
A flavorful and colorful main dish salad— with nutrition perks like protein, vitamin C, fiber and good-for-you fats from the avocados. Just perfect for a summer day!
Prep Time: 25 min Total Time: 40 min
WHAT YOU NEED:
1¼ lb. uncooked jumbo shrimp, peeled and deveined (see Tip for using pre-cooked shrimp)
For marinade/dressing:
Juice of 4 limes (about 1/2 cup)
1/3 cup olive oil
4 cloves garlic, minced
2 Tbsp. Dijon mustard
1/2 tsp. salt
1/2 cup fresh cilantro sprigs, finely chopped
1/8 tsp. ground black pepper
For salad:
2 avocados (eg, Hass), cut into cubes
2 mangos cut into cubes
4 cups fresh leafy greens, rinsed and dried
Sprinkling of ground chipotle to taste (optional)
MAKING IT:
Prepare marinade/dressing by combining lime juice, olive oil, garlic, mustard, salt, chopped cilantro and pepper. Whisk until well blended. Pour half marinade into a medium glass or metal bowl. Set aside the remaining half for the salad dressing. Add shrimp to the marinade, stirring well; refrigerate for at least 30 minutes or up to 2 hours.
Heat a sauté pan over medium heat; add the shrimp (including all the marinade). Sauté shrimp until firm and opaque (internal temperature reaches 145◦F). Season shrimp with additional salt and pepper while sautéing, if desired. With a slotted spoon, remove shrimp from pan juices and cool slightly on a plate.
Assemble salad by placing greens in a bowl or on a serving platter. Top greens with avocados, mangoes and shrimp. Drizzle with as much dressing as desired (store any leftover dressing in the refrigerator). Garnish with additional cilantro and a pinch of ground chipotle as desired. Serves 4.
TIPS:
Do Ahead Tip: Sautéed shrimp can be made ahead and refrigerated for up to one day.
To save time, use pre-cooked shrimp and omit marinating step (prepare dressing as directed, refrigerating any leftovers.).
Nutrition Information per serving (1/4 recipe without dressing): 350 Calories; 16g Total Fat; (2g Sat Fat; 0g Trans Fat); 170mg Chol; 170mg Sodium; 34g Total Carb; (9g Fiber; 23g Sugars); 25g Protein; 120% DV Vitamin C; 20% DV Potassium
