Certainly! Here’s a delicious recipe for a Shrimp, Avocado, and Mango Salad:
Ingredients:
For the Salad:
- 1 pound large shrimp, peeled and deveined
- 2 ripe avocados, diced
- 1 ripe mango, peeled and diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh cilantro
- Mixed salad greens (lettuce, spinach, arugula, etc.)
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Cook the Shrimp:
- Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook, as shrimp can become tough.
- Drain the shrimp and place them in a bowl of ice water to stop the cooking process. Once cooled, pat them dry with a paper towel.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lime juice, honey (or maple syrup), Dijon mustard, salt, and pepper. Adjust the seasoning to taste.
- Assemble the Salad:
- In a large bowl, combine the cooked shrimp, diced avocados, diced mango, halved cherry tomatoes, sliced red onion, and chopped cilantro.
- Drizzle the dressing over the salad and gently toss to coat all the ingredients with the dressing.
- Serve:
- Arrange a bed of mixed salad greens on serving plates.
- Spoon the shrimp, avocado, and mango mixture over the greens.
- Garnish:
- Garnish the salad with additional chopped cilantro and a drizzle of extra dressing if desired.
- Enjoy:
- Serve the Shrimp, Avocado, and Mango Salad immediately as a refreshing and flavorful meal.
Feel free to customize this salad to your taste. You can add other ingredients like toasted nuts, crumbled feta cheese, or even some sliced jalapeños for a spicy kick. This salad is perfect for summer or whenever you’re craving a light and vibrant dish.
