Shrimp And Avocado Salad With Mango, Chile And Lime Dressing – a delicious recipe with mango, oil, rice vinegar, fish sauce, Asian chile garlic sauce, soy sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
puree the mango oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. set the dressing aside for its flavor to develop while you make the salad.
2
place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. YOu'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with lime wedges.
510
kcal
Calories
8
g
Fat
82
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 16 ingredients. The key ingredients include: 1/2 mango, cut up, 2 tablespoons oil, 3 tablespoons seasoned rice vinegar, Grated zest and jice from 2 limes, divided, and more.
Yes, Shrimp And Avocado Salad With Mango, Chile And Lime Dressing falls under the Seafood category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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