Monday, July 9, 2012
Mango Avocado Shrimp Salad
3 tablespoons lime juice
2 tablespoons vegetable oil
1 tablespoon sugar
2 large mangoes (2 lbs. total)
2 medium 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)
1 pound peeled cooked shrimp
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.