This vibrant tropical salad combines sweet mango, creamy avocado, and succulent shrimp for a light, refreshing meal that’s perfect for warm days. Ready in just minutes, it’s ideal for quick lunches, light dinners, or elegant entertaining. The zesty lemon and olive oil dressing brings all the fresh flavors together beautifully.
Prep Time: 10 minutes
Serves: 2
Serves: 2
Ingredients
- 1 Mango peeled, cut
- 1 avocado, peeled, cut
- 1 red onion
- ½ lemon, juiced
- 2 TBS olive oil
- Chili powder (adjust to taste)
- Salt, Pepper
- 1 handful of parsley
- 1 handful of shrimp, cooked
Instructions
- In a medium bowl, gently combine the mango, avocado, red onion, and cooked shrimp.
- In a small bowl, whisk together the lemon juice, olive oil, chili powder, salt, and pepper.
- Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
- Fold in the fresh parsley.
- Cover and chill in the refrigerator for 15-30 minutes to allow the flavors to meld.
- Serve and enjoy!
Enjoy! ~ Kathy
Serving Suggestions
This salad is delicious on its own, but you can also serve it:
- Over a bed of mixed greens
- With toasted, crusty bread
- In butter lettuce cups for a low-carb option
- Alongside grilled fish or chicken
Tips & Variations
- Pro tip: Let the salad chill for at least 30 minutes before serving to allow the flavors to develop.
- Spice it up: Add diced jalapeño or increase the chili powder for extra heat.
- Make it heartier: Serve over quinoa or mixed grains for a more filling meal.
- Citrus swap: Try lime juice instead of lemon for a different flavor profile.
Kathy Coover serves as Community Advisor for The Pause Technologies Inc., where she brings her passion for empowering women and families to help community members thrive. With decades of leadership experience and a heart for service, Kathy inspires others toward personal and professional growth.
Sharing is caring! Share this blog article with:
Facebook
LinkedIn
Email
WhatsApp