Tuesday, July 10, 2012

Shrimp Salad with Mango and Avocado

Just the presentation of this dish makes me feel like I'm at a pampered spa, instead of my apartment.  It's the perfect light summer lunch.

  • 4 quarts water
  • 27 ounces Sophie's Kitchen shrimp, thawed
  • 1/2 cup thinly sliced red onion
  • 3 tablespoons chopped fresh cilantro
  • 2 teaspoons grated lime rind
  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 seeded and minced jalapeno pepper
  • 2 ripe mangoes
  • 1 avocado
  • 6 cilantro sprigs (optional for garnish)
1. Bring the water to a boil in a Dutch oven.  Add the shrimp and cook for 2 to 4 minutes, until cooked through.  Drain, rinse with cold water and transfer to a bowl.  Chill thoroughly (about 1 hour).

2. Combine the red onion in a large bowl with 3 tablespoons cilantro, the lime rind, lime juice, olive oil, salt, black pepper, and jalapeno.  Add the shrimp and toss to coat.

3. Peel the mangoes and cut into 6 wedges each.  Peel the avocado and cut into 12 wedges.

4. Spoon 3/4 cup shrimp mixture into the center of each of 6 salad plates.  Arrange 2 mango slices and 2 avocado slices like the spokes of a wheel around the shrimp.  Cilantro sprigs make a lovely garnish, if desired.

Try serving with your favorite vegan cheese and crackers on the side:

Or chips and salsa add a bit more of a southwestern feel:

Nutrition Info:
6 servings (3/4 cup shrimp mixture, 2 mango slices, 2 avocado slices), Calories 257 

Tasting Notes:
Eating this was like a day at the spa.  Use the ripest mango and avocado you can find and bellisimo - especially when combining a bite of both with a morsel of shrimp.  I would play up the lime factor in the dressing next time, and also toss the mango and avocado in a little lime juice so the salad is better dressed. This salad is perfect with a glass of crisp (vegan) white wine on the side.  


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