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Categories: Fish and shellfish, Healthy eating, Salads

Shrimp and avocado salad with mango, chile and lime dressing

Shrimp and avocado salad with mango, chile and lime dressing
Los Angeles Times

The sweet, tart and spicy dressing for this shrimp and avocado salad is a pick-me-up on a hot day, while the herbs in it are soothing. It's a good salad for summer meals. Buy shrimp that's already cooked and peeled ... Read more

Total time: 30 minutes | Serves 6
Note: Chile garlic sauce and fish sauce can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.
  • 1/2 mango, cut up
  • 2 tablespoons oil
  • 3 tablespoons seasoned rice vinegar
  • Grated zest and juice from 2 limes, divided
  • 1 tablespoon fish sauce
  • 1/2 to 1 teaspoon Asian chile garlic sauce
  • 2 teaspoons soy sauce, or salt to taste
  • 1 pound large cooked and peeled shrimp
  • 8 cups butter lettuce, torn into bite-sized pieces
  • 1 1/4 cups sugar snap peas, cut into bite-size pieces
  • 1 avocado, cut into cubes
  • 1 cup sliced green onions
  • 1 cup small cherry tomatoes, preferably orange
  • 1/2 cup basil leaves, preferably Thai or opal basil
  • 1/2 cup mint leaves
  • 1 lime, cut into 6 wedges, for serving

Step 1Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.

Step 2Place 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 the lime wedges.

Each serving:
186 calories; 506 mg sodium; 147 mg cholesterol; 6 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 19 grams protein; 3.99 grams fiber.
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