When the temperatures are rising outside, the last thing you want to is cook over a hot stove. That’s why we love a good salad. The only trouble? Sometimes they can get a bit boring. To the rescue: Our Shrimp Mango Toss recipe. We paired succulent shrimp with sweet mango and creamy avocado for the perfect mix of flavors and textures.
Tying it all together is a zesty citrus vinaigrette that gets a quick hit of heat thanks to green Tabasco sauce. We like to use mixed greens for our base, but arugula would be just as delicious plus give it a nice peppery kick.
Also making this super speedy? We start with precooked shrimp. But if you have a bit more time, grilled shrimp would make it even more delicious. And be sure to check out our hack for peeling mangoes before you start. Give the salad a go, and let us know how you like it in the comments!
Yields
Total Time
Prep Time
Ingredients
- 2 limes
- ¼ cup olive oil
- 1 tsp. green Tabasco sauce
- 1 mango
- 1 avocado
- 1 cup cherry tomatoes
- 8 cups baby mixed greens
- 12 oz. cooked, peeled, deveined shrimp
Instructions
PrintGrate 1 tsp. zest and squeeze 2 Tbs. juice from limes. In large bowl, whisk olive oil, Tabasco, lime juice, zest, ⅛ tsp. salt and ⅛ tsp. pepper until combined; reserve.
Peel mango; cut thin slices surrounding pit. Peel, pit and halve avocado; cut into 1 ¼”-thick slices. Quarter cherry tomatoes.
Place greens on large serving plate. Top with mango and avocado slices, tomatoes and shrimp. Drizzle with dressing.
Nutrition
- Calories: 360 kcal
- Fat: 22 gram
- Saturated Fat: 3 gram
- Protein: 25 gram
- Carbohydrate: 24 gram
- Fiber: 7 gram
- Cholesterol: 160 mg
- Sugar: 13 gram
- Sodium: 240 mg
