Lorenza Ávila

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Beth Estrada

Mango, Shrimp and Avocado Salad

Name: Mango, Shrimp and Avocado Salad
Prep time: 20 min
Cook time: 20 min
Yield: 4
Cuisine: Internacional
Ingredients: 200 grams big shrimp, peeled and without intestines; 1 lemon; 2 avocados; 1 mango, ripe in cubes; 1/2 cups olive oil; 2 tablespoons lemon juice; 2 cups butterhead lettuce, or arugula lettuce; 1/2 cups red onion, finely chopped

20 mins

Low

4.75

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Lorenza Ávila

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The avocado and mango is an excellent combination and in this recipe they are combined with shrimp for a very rich salad.

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Ingredients

4 portions

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200 grams big shrimp, peeled and without intestines
1 lemon
2 avocados
1 mango, ripe in cubes
1/2 cups olive oil
2 tablespoons lemon juice
2 cups butterhead lettuce, or arugula lettuce
1/2 cups red onion, finely chopped

Preparation

Take the lemon and cut it in half. With a sharp knife cut sheets.

Cut the avocados in half, remove the bone and remove the peel. Cut into cubes and pass the lemon slices through the avocado to prevent it from darkening.

In a small deep bowl, mix the vinaigrette: olive oil, lemon juice, salt and pepper to taste.

Make the shrimp on a grill over medium heat for 1 minute on each side or until they are pink.

In a large salad bowl mix the lettuces with the vinaigrette very well.

Arrange the salad on individual plates and place the mango, avocado and shrimp on them. If you subtracted dressing add a little more to each salad.