Shrimp And Avocado Salad With Mango Chile And Lime Dressing Recipes

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ZESTY LIME SHRIMP AND AVOCADO SALAD



Zesty Lime Shrimp and Avocado Salad image

Lime juice and cilantro are the key ingredients to creating this wonderful, healthy no-cook salad you'll want to make all summer long.

Provided by Gina

Categories     Appetizer     Lunch     Salad

Time 20m

Number Of Ingredients 9

1/4 cup chopped red onion
2 limes (juice of)
1 tsp olive oil
1/4 tsp kosher salt (black pepper to taste)
1 lb jumbo cooked (peeled shrimp, chopped*)
1 medium tomato (diced)
1 medium hass avocado (diced (about 5 oz))
1 jalapeno (seeds removed, diced fine)
1 tbsp chopped cilantro

Steps:

  • In a small bowl combine red onion, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
  • In a large bowl combine chopped shrimp, avocado, tomato, jalapeño.
  • Combine all the ingredients together, add cilantro and gently toss. Adjust salt and pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 197 kcal, Carbohydrate 7 g, Protein 25 g, Fat 8 g, SaturatedFat 1.5 g, Cholesterol 221 mg, Sodium 330 mg, Fiber 3 g

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE



Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Ginger     Appetizer     Quick & Easy     High Fiber     Dinner     Mango     Shrimp     Avocado     Healthy     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

  • Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

MANGO AVOCADO SHRIMP SALAD



Mango Avocado Shrimp Salad image

From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

Provided by Halcyon Eve

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon sugar
2 large firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
2 medium firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
2/3 cup thinly sliced green onion
2/3 cup chopped cilantro leaf
1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
1 lb peeled cooked shrimp (sized 70 to 110 per lb.)

Steps:

  • Whisk together all dressing ingredients in a large bowl.
  • Add all salad ingredients and gently toss to combine.
  • Serve immediately, or cover and chill up to 1 hour.

SHRIMP AVOCADO SALAD



Shrimp Avocado Salad image

Shrimp avocado salad with cucumbers, tomatoes, and creamy cilantro dressing. It's a filling salad to serve for lunch or dinner.

Provided by Katya

Categories     Salad

Time 30m

Yield 6

Number Of Ingredients 16

3 Tbsp. sour cream
2 Tbsp. mayonnaise
3 Tbsp. extra-virgin olive oil
1 Tbsp. fresh lemon juice
2 Tbsp. minced fresh cilantro
1 Tbsp. minced fresh dill
1 clove garlic, minced
1/4 tsp. dry mustard
1/4 tsp. kosher salt, plus more to taste
Black pepper, to taste
1 lb. large cooked shrimp, peeled and deveined
2 heads romaine hearts, chopped, about 8-10 cups
2 mini/Persian cucumbers, thinly sliced
1 cup cherry or grape tomatoes, halved
1 ripe avocado, diced
1/2 cup thinly sliced red onions

Steps:

  • Whisk together the dressing ingredients. The dressing will be thick. Add 1-2 tablespoons of water to thin out. Taste for salt and pepper before serving.
  • Arrange the salad ingredients on a platter or toss together in a salad bowl. Feel free to chop the shrimp into bite size pieces. Spoon some of the dressing over the salad and serve the rest on the side. Serve immediately.

Nutrition Facts : Calories 244 calories, Sugar 5.2 g, Sodium 184.6 mg, Fat 15.5 g, SaturatedFat 2.7 g, TransFat 0 g, Carbohydrate 11.5 g, Fiber 4.1 g, Protein 17.7 g, Cholesterol 125.7 mg

MANGO PINEAPPLE SHRIMP SALAD



Mango Pineapple Shrimp Salad image

With tropical fruit, avocado, red onion, lime juice, cilantro, and plump JUICY shrimp, this EASY 15-minute recipe will become a new FAVORITE!! Healthy and light with an assortment of wonderful flavors in every bite!!

Provided by Averie Sunshine

Categories     Sides, Salads & Vegetables

Time 17m

Number Of Ingredients 11

1 pound U20 fresh shrimp, or your favorite sized shrimp, cleaned with shells removed and de-veined (previously cooked frozen shrimp that you thaw may be substituted)
1 1/2 cups small-diced fresh mango (frozen may be substituted that you thaw and drain well)
1 1/2 cups small-disced fresh pineapple (frozen may be substituted that you thaw and drain well)
1/4 cup red onion, diced small, or to taste
1 serrano chile or jalapeno pepper, seeded and diced very small (serrano is much hotter than jalapeno)
1 ripe Hass avocado, diced into small pieces
1/3 cup fresh cilantro, finely minced, or to taste
1+ teaspoon cumin, or to taste (I used 2 teaspoons)
3 to 4 tablespoons lime juice
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste

Steps:

  • Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
  • While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
  • Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.

Nutrition Facts : Calories 300 calories, Carbohydrate 33 grams carbohydrates, Cholesterol 217 milligrams cholesterol, Fat 6 grams fat, Fiber 5 grams fiber, Protein 31 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 674 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat

MANGO SALAD WITH CHILI LIME CHICKEN



Mango Salad with Chili Lime Chicken image

This Mango Salad will have you craving salad! This Mango Salad is a healthy, refreshing, delightful, tropical explosion in every forkful! It's bursting with juicy, chili lime chicken, sweet mangos, juicy oranges, creamy avocados, crunchy bell peppers, cherry tomatoes, and buttery cashews all doused in sweet and tangy Honey Lime Vinaigrette. It's a symphony of YUM you are going to want an encore of for lunch, dinner, entertaining and potlucks. This Mango Salad is easy to make and prep ahead friendly for a meal you can throw together in minutes when ready to serve. You can also customize the Mango Salad by using more or less of your favorite ingredients. Now prepare yourself for the Mango Salad of your dreams - your sweet, tangy, crunch, creamy, refreshing, paradisaical dreams.

Provided by Jen

Categories     Salad

Time 52m

Number Of Ingredients 20

1 Recipe Chili Lime Chicken
1 large head romaine lettuce (rinsed, chopped)
4 cups baby spinach
2 mangos (chopped)
1 pint cherry tomatoes (halved)
1/2 English cucumber (sliced, halved)
1 red or orange bell pepper (chopped)
4 clementine oranges (peeled segmented)
1 avocado (sliced or chopped)
1/3 cup diced red onion
1 cup raw cashews (toasted in a skillet)
2 tablespoons chopped cilantro
1/3 cup extra virgin olive oil
3 tablespoons lime juice
1 tablespoon apple cider vinegar
1 1/2 teaspoons Lime zest (zest of one lime)
2-3 tablespoons honey to taste ((3 for sweeter))
1 teaspoon Dijon mustard
1/2 tsp EACH garlic powder, salt
1/4 teaspoon pepper

Steps:

  • Prepare Chili Lime Chicken according to recipe directions (click "1 recipe chili lime chicken" in the ingredients to be taken to the recipe). While the chicken is resting, you can prep the vegetables and make the dressing.
  • Add Salad Dressing ingredients to a medium bowl or jar. Whisk to combine and refrigerate until ready to use. You may need more or less honey depending on how sweet your fruit is and personal "tangy" preference.
  • Add chopped romaine lettuce and baby spinach to a large salad bowl followed by all remaining salad ingredients. Top with sliced or chopped chicken.
  • You can either drizzle with dressing and toss OR if expecting leftovers, drizzle dressing over individual servings. Serve immediately.

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