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Butter Lettuce Salad with Shrimp, Mango and Avocado on platter with serving utensils.

Butter Lettuce Salad with Shrimp Mango Avocado and Sweet Chili Vinaigrette

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A fresh, flavorful, healthy and easy dinner salad that's perfect for a light summer meal! Best of all, cool and crunchy Butter Lettuce Salad with Shrimp, Mango, Avocado and Sweet Chili Vinaigrette is practically no-cook!
Course Main Course / Dinner Salads
Cuisine Thai
Diet Diabetic, Low Calorie, Low Fat
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Servings 4
Calories 521



  • 1 large mango peeled, pitted and diced
  • 2 large limes juiced (approximately ¼ cup)
  • 1 tablespoon minced ginger
  • 2 cloves garlic minced
  • ½ cup chopped cilantro
  • ½ cup sweet chili sauce
  • cup rice vinegar
  • ¼ cup canola oil
  • Salt and freshly ground black pepper if needed, to taste


  • 1 pound large shrimp (16-20 count) peeled and deveined, tail removed if desired
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 1 head butter, Bibb or Boston lettuce separated into leaves
  • 1 large mango peeled, pitted and cubed
  • 2 large avocados peeled, pitted and sliced
  • Red onion thinly sliced
  • 1 Fresno chile or mini sweet red peppers, sliced
  • Cilantro sprigs for garnish
  • Lime wedges for serving



  • Combine the first 8 ingredients in a food processor or blender. Process until smooth. Season to taste with salt and black pepper if needed.


  • Bring a small saucepan of water to a boil. Add salt and black pepper.
  • Drop the shrimp into the boiling water and cook 1-2 minutes or until the shrimp is pink and cooked through. Drain in a colander and rinse with cold tap water to cool.
  • Place greens on a platter. Top with shrimp, mango, avocado, chiles, cilantro and lime wedges. Pass dressing on the side.


Can also use purchased, cooked shrimp.  The shrimp can also be grilled.
Whether you remove the tail or leave it on is up to you. The presentation is prettier with the tail, but the diner has to use a little more effort.
MAKE AHEAD:  The sweet chili vinaigrette can be made 1 day ahead of time and refrigerated.  The shrimp can be cooked 1 day ahead of time and also refrigerated.


Serving: 1 | Calories: 521kcal | Carbohydrates: 47g | Protein: 20g | Fat: 31g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 1556mg | Potassium: 981mg | Fiber: 10g | Sugar: 32g | Vitamin A: 3079IU | Vitamin C: 76mg | Calcium: 118mg | Iron: 2mg