Mango-Avocado Shrimp Salad
(Makes 3 servings)
3 tablespoons of fresh lime juice
3 tablespoons grape seed or sunflower seed oil
2 teaspoons of brown sugar (optional)
1 large mango
Handful of Spring onion and cilantro – chopped
1 tablespoon minced fresh hot red or green chili (or 1/2 tsp. dried ground chili flakes)
1 pound (half a kilo) of peeled cooked shrimp
- If you are using frozen shrimp, thaw it out in a pot of cool water, then warm it up over the stove until shrimp is hot. Add a sprinkle of salt to taste.
- Cut mangoes and avocados into small cubes and add to a bowl. Add in the chopped spring onion, cilantro, chili, and shrimp. Mix gently.
- In a separate bowl, whisk together lime juice, oil, and sugar until sugar dissolves. Pour it over the salad just before serving. If you want to make it even healthier (or if you can’t have any sugar) just add 2 tablespoons of oil to the salad and squeeze some lime juice over it.
* Salad is best served chilled, so put it into the fridge for 30-40 minutes, or freezer for 10 minutes
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