Mango Avocado Shrimp Salad

Halcyon Eve's Note:

From myrecipes.com, originally from Sunset magazine. Peaches (fresh or good canned) make a fine substitute if good, ripe mangoes (or canned mangoes) can't be found. The shrimp I've found that were the right size were Canadian shrimp; the fish counter at my supermarket had them available frozen upon request.

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

For dressing

• 3 tablespoons fresh lime juice
• 2 tablespoons canola oil
• 1 tablespoon sugar

For salad

• 2 large firm-ripe mangoes , peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
• 2 medium firm-ripe avocados , peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
• 2⁄3; cup thinly sliced green onion
• 2⁄3; cup chopped cilantro leaf
• 1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
• 1 lb peeled cooked shrimp (sized 70 to 110 per lb.)

Directions:

1. Whisk together all dressing ingredients in a large bowl.
2. Add all salad ingredients and gently toss to combine.
3. Serve immediately, or cover and chill up to 1 hour.

Reviews

[The old scone burner]

Excellent appearance and flavour. I sustituted lemon juice for lime juice and canned mango for fresh and all the family loved it.