For years I have put mango's and avocados together. Then I came across this recipe. Shrimp? Why the heck didn't I think of that. I am allergic to citrus so I had to change the sauce up a bit. Try this salad out as you wont be disappointed. The avocados are so smooth and creamy and who can not love mango's when they are in season too!
• 3 tablespoons fresh lime juice or I used peach balsamic vinegar or balsamic of choice
• 2 tablespoons grape seed or vegetable oil (I used olive oil)
• 1 tablespoon sugar in the raw or sugar alternative
• 2 large firm-ripe mangoes (2 lbs. total) (I used 3 because I can)
• 2 medium firm-ripe avocados (1 lb. total) or more like I did
• 2/3 cup each thinly sliced green onion and chopped cilantro to taste
• 1 tablespoon minced fresh hot red or green Chile (or 1/2 tsp. dried red Chile flakes) I used green
• 1 pound (70 to 110 per lb.) peeled cooked shrimp (I cut them lengthwise to spread the taste of shrimp better.
1. In a large bowl, whisk together lime juice, oil, and sugar until sugar dissolves. Or, I put mine in the blender since I used olive oil. (you can add poppy seeds or sesame seeds if you want)
2. Dice mangoes and avocados into 3/4-in. cubes; add to bowl. Add green onion, cilantro, Chile, and shrimp. Mix all ingredients gently once. Serve or cover and chill for at least 1 hour.
*Keep in mind I took this to a party... I prepped everything except the avocados in the morning and put in the fridge ....whole avocados in the fridge too. at serving time, in a deep bowl I put in the mango's, then the onions and cilantro and Chile, then I added the sliced shrimp. Gently stir to combine.You don't have to slice the shrimp, I wanted to spread the shrimp taste all over the salad. I put the blended dressing over the top of everything. Cover and refrigerate for an hour, then I added the cold freshly cut avocados. Gently fold to blend. Serve
Just to let you know this was GONE with the first serving. People were wanting seconds. There was none.
Source: Alicia Karl/Adaption by Olinda