Mango Avocado Papaya Shrimp Salad Food

MANGO AVOCADO SHRIMP SALAD

Steps:

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

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Steps:

• Put the shrimp in a bowl.
• Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
• Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
• Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
• Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
• Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

MANGO AND AVOCADO SALAD

Steps:

• In a large serving bowl, whisk together vinegar, lime juice, salt and pepper to taste. Slowly whisk in oil. Toss in mangoes, avocado and red onion to coat. Serve immediately.

PAPAYA AVOCADO SALAD

Steps:

• Peel and pit the avocados and slice the flesh into 10 wedges. Peel and seed the papaya and slice the flesh into 12 wedges.
• Juice the limes into a non-reactive bowl, add red onion and ginger to bloom for 5 minutes. Add the remaining ingredients and gently toss. Season with salt and pepper, to taste. Serve immediately.

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET & SPICY DRESSING

Steps:

• To make the dressing, combine vinegar, lime juice, sweetener, and pepper in a small bowl. Mix well, and set aside.
• In separate large serving bowl, combine all salad ingredients. Pour dressing over salad, and toss until all ingredients are coated. Enjoy!
• POINTS® value 3*.

SHRIMP,PAPAYA & AVOCADO SALAD

Steps:

• Whisk together dressing ingredients in a small bowl, chil until ready to serve.
• On individual salad plates, place salad greens, cooled shrimp, avocado & papaya on top,.
• Sprinkle with chopped onions, salt and pepper and drizzle dressing over top.

MANGO-AVOCADO-SHRIMP SALAD

Steps:

• Combine in a small bowl picante sauce, chutney mustard and lime juice; mix well.
• In medium bowl, combine remaining ingredients.
• Add chutney mixture; toss well and transfer to serving plates.