Shrimp Mango Avocado Salad with Sweet Chili Vinaigrette

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

5 from 3 votes

Shrimp Mango Avocado Salad with Sweet Chili Vinaigrette

Here's a fresh, flavorful, healthy, easy dinner salad perfect for a light summer meal! Best of all, cool and crunchy Shrimp Mango Avocado Salad with Sweet Chili Vinaigrette that is practically no-cook, so you can enjoy its fresh, crispy goodness without breaking a sweat!

Prep Time25

Cook Time5

Total Time30

Course: Main Course / Dinner Salads

Cuisine: Thai

Diet: Diabetic, Low Calorie, Low Fat

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Vinaigrette

1 large mango peeled, pitted and diced
2 large limes juiced (approximately 1/4 cup)
1 tablespoon minced ginger
2 cloves garlic minced
1/2 cup chopped cilantro
1/2 cup sweet chili sauce
1/3 cup rice vinegar
1/4 cup canola oil
Salt and freshly ground black pepper if needed, to taste

Salad

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

Instructions

Vinaigrette

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

Salad

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.

Notes

SUBSTITUTES:

Can also use purchased, cooked shrimp. The shrimp can also be grilled.
If you don’t like hot and spicy, used diced red bell pepper or thinly sliced mini peppers.

TIP:

Whether you remove the tail or leave it on is up to you. The presentation is prettier with the tail, but the diner must use more effort.
The easiest way to dice a mango is to slice it down from the stem end on the two somewhat flat sides, avoiding the large pit. Then, take a sharp paring knife and cut the mango flesh in two directions to form a checkerboard pattern. Use the dull end of the chef’s knife or paring knife to remove the already diced flesh from the mango skin.

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.

Nutrition