Shrimp, Avocado and Mango Salad
Preparation
25 MIN
Servings
4

Shrimp, Avocado and Mango Salad

Ingredients

    Vinaigrette

  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) orange juice
  • 2 tablespoons (30 ml) rice vinegar
  • 1 teaspoon (5 ml) honey
  • 1 teaspoon (5 ml) Dijon mustard
  • 1/2 teaspoon (2.5 ml) sesame oil
  • 1/2 cup (125 ml) fresh chives, finely chopped
  • Salt and pepper

    Salad

  • 2 large avocados
  • Lemon juice
  • 1 large mango, peeled and cubed
  • 1 lb (450 g) small shrimp, cooked and peeled
  • 1/4 cup (60 ml) black olives, pitted and sliced
  • Fresh dill, for garnish

Preparation

  1. In a bowl, whisk together the vinaigrette ingredients. Set aside. Halve the avocados. Remove the pit and cut the flesh into cubes. Drizzle with lemon juice to prevent browning. Set the avocado half-shells aside for service. In a bowl, gently toss the avocado cubes, mango, shrimp, and black olives. Pour the vinaigrette over the salad and toss gently.
  2. To serve, spoon the salad into the hollowed-out shells. Garnish with fresh dill.