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Shrimp, Avocado & Mango Salad

I love avocado and seafood, so what better combination for a summer treat to beat the heat. I have created a simple, light and delicious salad with two of my favorite ingredients.

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
  1. 1/2 cup Asian sweet chili sauce
  2. 2 tablespoons unseasoned rice vinegar
  3. 1 tablespoon minced peeled fresh ginger
  4. 12 peeled cooked large shrimp with tails left intact (about 8 ounces)
  5. 1 large head of butter lettuce, leaves separated
  6. 1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
  7. Cherry tomatoes, sliced in half
  8. Radicchio
  9. 1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices
  1. Whisk first 3 ingredients in small bowl; season with salt and pepper.
  2. Place shrimp in medium bowl.
  3. Add 3 tablespoons vinaigrette; toss to coat.
  4. Roughly tear the radicchio and lettuce into pieces and place among plates.
  5. Add mango, avocado, and shrimp atop lettuce on each plate.
  6. Drizzle vinaigrette over.
Adapted from The Bon Appétit Test Kitchen
Adapted from The Bon Appétit Test Kitchen
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