Avocado, Mango & Shrimp Salad
A healthy refreshing appetizer or light meal served with shrimp. www.comfortandpeasant.com
Ingredients
- 2 cups Fresh flat-leaf parsley, lightly packed
- 4 Scallions or green onions, chopped
- 2 Peeled medium garlic cloves
- 1 Habanero chili, stemmed & seeded
- Pinch Salt & ground black pepper
- 1 tsp Grated lime zest
- 1/2 cup Lime Juice
- 1/4 cup Good quality extra virgin olive oil
- 2 Ripe mangoes, peeled, pitted & sliced into thin strips
- 2 Ripe avocados, peeled, pitted & sliced into thin strips
- 1 cup Grape tomatoes, halved
- 18-20 Medium-sized cooked, peeled & deveined shrimp
Instructions
- In a food processor, pulse parsley, garlic, scallions, chili, salt and pepper together until finely chopped or it looks like a dry pesto.
- Add lime juice and lime zest and pulse until incorporated.
- While the food processor is running, slowly pour in the extra virgin olive oil until mixture reaches the consistency of a thick dressing.
- Peel, pit and slice the mangoes lengthwise into thin strips.
- In a large bowl mix the mangoes and tomatoes with 1/4 cup of the dressing.
- Marinate at room temperature for about 30 minutes.
- Peel, pit and slice the avocados lengthwise into thin strips.
- Add avocados to the salad and stir gently until everything is fully coated with the dressing. Add more dressing as desired.
- Add avocados to the salad and stir gently until everything is fully coated with the dressing. Add more dressing as desired.
- Spoon the salad onto serving plates.
- Top with the shrimp and serve immediately.