Kitchen notes · a little help before you start
Shrimp Avocado Mango Lime Salad
Shrimp Avocado Mango Lime Salad is made with extra large shrimp, avocado, and mango.
- Prep
- 10 min
- Total
- 10 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Sides
- Primary protein
- Seafood
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Salads
A few quick notes
1. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
extra large shrimp (tails removed, cooked and chopped)
In the method: Combine the shrimp, avocado, mango, tomatoes, watercress and onion in a large bowl.
avocado (chopped)
In the method: Combine the shrimp, avocado, mango, tomatoes, watercress and onion in a large bowl.
chopped mango
In the method: Combine the shrimp, avocado, mango, tomatoes, watercress and onion in a large bowl.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 8 ounces extra large shrimp (tails removed, cooked and chopped)Ingredient note
Source: 1/2 avocado (chopped)Ingredient note
Source: 1 cup chopped mangoIngredient note
Source: 1 cup halved cherry/grape tomatoesIngredient note
Source: 1 cup chopped watercress (baby arugula would also work well here)Ingredient note
Source: 1/4 cup diced red onionIngredient note
Source: Juice of 1 limeIngredient note
Source: 1 1/2 tablespoons extra virgin olive oilIngredient note
Source seasoning: salt and pepperIngredient note
Source seasoning: salt and pepper
How to make it
0 of 3 steps completeMake room for Shrimp Avocado Mango Lime Salad
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Pour the dressing onto the salad, gently toss and serve.
A few questions you might have
What should I prepare first?
Start with this step: Combine the shrimp, avocado, mango, tomatoes, watercress and onion in a large bowl.
Which preparation step should I plan for?
Keep the whisking step in its stated place in the preparation.
What happens at the end?
Pour the dressing onto the salad, gently toss and serve.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: runningtothekitchen.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
