Shrimp, Avocado, and Mango Salad recipe - ingredients, nutrition and when to eat it
A salad of shrimp, avocado, and mango served over tender baby greens. Juicy shrimp and creamy avocado pair with sweet mango and a bright lemon dressing.
A salad of shrimp, avocado, and mango served over tender baby greens. Juicy shrimp and creamy avocado pair with sweet mango and a bright lemon dressing. It’s a lovely choice for a light lunch or as a side with a warm dinner.
Salads & light · 15 minutes to cook
Tips: Take the shrimp off the heat once they turn opaque all the way through to keep them tender.
Tips: Slice the avocado just before serving and toss it with a little lemon juice to slow browning.
Tips: Add the dressing just before serving so the baby greens stay crisp.
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Ingredients (1 serving)
- Shrimp — 80 g
- Avocado — 0.5 pc
- Mango — 0.3 pc
- Baby greens — 1 handful
- Olive oil — 1 Tbsp
- Lemon juice — 1 Tbsp
- Honey — 1 tsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g