Shrimp Mango & Avocado Salad

Enjoy The Fresh Balance of this Shrimp, Mango & Avocado Salad



½ C Asian sweet chili sauce (Asian foods aisle at grocer)

2 T unseasoned rice vinegar

1 T minced, peeled fresh ginger

12 large Shrimp, cooked & peeled

1 large head of butter lettuce, leaves separated

1 large mango, peeled & cut into 1/3” thick slices

1 Avocado, halved, pitted & peeled, cut into 1/3” thick slices



Whisk first 3 ingredients in a small bowl (vinaigrette); season with salt and pepper.

Place shrimp in medium bowl. Add 2 tablespoons of vinaigrette & toss to coat.

Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.


4 main servings

Adapted from Bon appetite!