Shrimp, Avocado and Mango Salad Recipe

Name: Shrimp, Avocado and Mango Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 tablespoons fresh lemon juice; 1/3 cup extra-virgin olive oil; Salt and freshly ground pepper; 3/4 pound shelled and deveined large shrimp; 2 ruby red grapefruits; 1 Hass avocado, cut into 1/4-inch dice; 1/2 mango, cut into 1/4-inch dice (3/4 cup); 2 tablespoons chopped tarragon; 2 tablespoons chopped cilantro; 4 cups packed mesclun (2 ounces)

Servings: persons

3 1/2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
Salt and freshly ground pepper
3/4 pound shelled and deveined large shrimp
2 ruby red grapefruits
1 Hass avocado, cut into 1/4-inch dice
1/2 mango, cut into 1/4-inch dice (3/4 cup)
2 tablespoons chopped tarragon
2 tablespoons chopped cilantro
4 cups packed mesclun (2 ounces)

1
In a medium bowl, whisk 2 tablespoons of the lemon juice with the olive oil, 1 teaspoon of salt and 1/4 teaspoon of pepper.
2
In a medium saucepan of boiling salted water, cook the shrimp until opaque, about 3 minutes.
3
Drain and refresh under cold water.
4
Drain well and pat dry, then halve lengthwise.
5
Peel the grapefruits; remove all the bitter white pith.
6
Working over a bowl, cut in between the membranes to release the sections.
7
Drain the juice; reserve for another use.
8
Add the shrimp, avocado, mango and herbs to the sections; toss gently with 1/4 cup of the dressing and the remaining lemon juice.
9
Season with salt and pepper.
10
Toss the mesclun with the remaining dressing and mound on plates.
11
Spoon the shrimp salad on top and serve.

305

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 tablespoons fresh lemon juice, 1/3 cup extra-virgin olive oil, Salt and freshly ground pepper, 3/4 pound shelled and deveined large shrimp, and more.

Yes, Shrimp, Avocado and Mango Salad 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.

Shrimp, Avocado and Mango Salad

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