Mango Avocado Shrimp Salad

The other night for dinner, we made this shrimp salad. It was fresh, filling, so simple to make and really good. The secret was purchasing shrimp already cooked. I grabbed some tequila-lime shrimp for a little extra flavor from the Whole Foods meat department, and the whole meal went together in a few minutes.

Luckily we had some last-minute company to share it with, and although I'd normally pull together a more traditional meal for company, this actually worked out great. A nice evening walk after dinner to the ice cream shop and some great conversation pulled off a great night. Definitely making this again. And so, up it goes on my blog of favorite recipes.

Ingredients

3 tablespoons fresh lime juice

2 tablespoons grapeseed or vegetable oil

1 tablespoon sugar 

2 large firm-ripe mangoes (2 lbs. total)

2 medium firm-ripe avocados (1 lb. total)

2/3 cup each thinly sliced green onion and chopped cilantro 

1 tablespoon minced fresh hot red or green chile (or 1/2 tsp. dried red chile flakes) (I omitted this)

1 pound (70 to 110 per lb.) peeled cooked shrimp

Preparation

1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves.
2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, chile, and shrimp. Mix gently. Serve or cover and chill for up to 1 hour.

adapted from: myrecipes.com