Mango Avocado Shrimp Salad

• servings: 6 servings
• active time: 20 minutes
• total time: 25 minutes

Ingredients

1 pound raw shrimp (peeled and deveined)

2 large mango (diced)

2 avocado (diced)

2 celery ribs (sliced)

1 red bell pepper (diced)

¼ cup finely chopped cilantro

¼ cup finely chopped red onion

3 tablespoons extra virgin olive oil

2 tablespoons fresh lime juice

1 teaspoon honey

1 garlic clove (minced)

kosher salt and ground black pepper (to taste)

Directions

Cook the shrimp. Bring a pot of water to a boil. Add the shrimp and cook for 2 to 3 minutes, until cooked through and pink.

Make an ice water bath. While the shrimp are cooking, prepare an ice water bath. Remove the shrimp to the ice water bath using a skimmer. Let them cool for 3 minutes, then drain them in a colander.

Make the salad. Add the shrimp, mango, avocado, celery, bell pepper, cilantro, and red onion to a mixing bowl.

Make the dressing. In a small bowl, stir together the olive oil, lime juice, honey, garlic, salt, and pepper.

Toss with the dressing. Pour the dressing on top of the salad and stir to combine.

Nutrition

• Calories: 280 kcal
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.01 g
• Cholesterol: 95 mg
• Sodium: 446 mg
• Total Carbohydrate: 21 g
• Dietary Fiber: 6 g
• Total Sugars: 12 g
• Protein: 13 g