Shrimp Mango And Avocado Salad W Passion Fruit Vinaigrette Food

MANGO AVOCADO SHRIMP SALAD

Mango Avocado Shrimp Salad image

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.

Provided by Halcyon Eve

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon sugar
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.)

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.

SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING

Shrimp, Spiced Mango, and Avocado Salad with Citrus Dressing image

Provided by Food Network

Time 36m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/4 cup grapeseed oil
2 tablespoons Spanish-style smoked paprika
1 tablespoon finely grated orange zest
1 tablespoon coarsely cracked black pepper
1/4 teaspoon ground cayenne
3 cloves garlic, minced
12 extra-large shrimp (U-12), peeled and deveined
2 tablespoons lime juice
1 teaspoon Dijon mustard
1/4 teaspoon finely grated lime zest
1/4 cup grape seed oil
1/4 cup olive oil
Coarse salt
1 tablespoon extra-virgin olive oil
4 loosely packed cups torn, soft lettuces, such as red oak and lolla rossa
1/4 cup finely diced red onion
1 mango, peeled, seeded, and diced
1 Haas avocado, peeled, seeded, and diced
Freshly ground black pepper

Steps:

Make the marinade: Whisk together all the ingredients in a large bowl. Reserve 2 teaspoons of the marinade. Add the shrimp to the marinade and refrigerate for at least 3 hours and up to 6.
Make the vinaigrette: In a large bowl, whisk together the lime juice, mustard, zest, and reserved marinade. While whisking, drizzle in the oils to form a smooth vinaigrette. Set aside.
Make the salad: Remove the shrimp from the marinade; scrape off any excess marinade from the shrimp.
Season the shrimp, to taste, with salt. Heat the oil in a large skillet over a medium-high heat. Add the shrimp and cook, turning once, until just cooked through, about 1 1/2 minutes per side. Remove the skillet from the heat.
In a bowl, toss together the onion, mango and avocado. Dress lightly with some of the vinaigrette. Season with salt and pepper, to taste.
In a another bowl, lightly toss the lettuce with some of the vinaigrette and season with salt and pepper.
Mound the salad in the center of a platter and surround with the shrimp. Spoon some of the dressing over the shrimp and serve. (Reserve remaining vinaigrette for another use.)

SHRIMP, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE

Shrimp, Mango and Avocado Salad W/ Passion Fruit Vinaigrette image

I have been on a big fruit and salad kick over the past couple days. I think am an trying to counteract that rainy London weather with eating things that remind me of places like the Caribbean or Mexico. This is what I threw together for lunch today and it ended up being pretty tasty. I used a lettuce that in the UK is called 'little gem lettuce' but romaine would work well too.

Provided by Sarah_Jayne

Categories Mango

Time 10m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 ounces gem lettuce, roughly chopped
1 1/2 ounces mangoes, roughly diced
2 ounces cherry tomatoes, halved
2 ounces small shrimp, cooked and cold
1 small avocado, sliced
2 teaspoons pumpkin seeds
2 teaspoons sherry wine vinegar
1/2 passion fruit, pulp of
1/2 teaspoon Dijon mustard
1 1/2 tablespoons extra virgin olive oil
salt and pepper (to season)

Steps:

Combine all of the salad ingredients apart from the pumpkin seeds and place on serving plates.
Whisk together the vinaigrette ingredients until well combined.
Drizzle the dressing over the salad and then sprinkle with the pumpkin seeds.

Nutrition Facts : Calories 303.9, Fat 25.4, SaturatedFat 3.7, Cholesterol 43.4, Sodium 66.4, Carbohydrate 14.4, Fiber 7.4, Sugar 5.1, Protein 8.8

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

Shrimp, Mango, and Avocado Salad With Sweet & Spicy Dressing image

WW 3pts! Shrimp, mango, avocado... AHHHHHHHHH, IT'S SOOOOOO GOOOOOOOOD. I made this for my supper club that I have at my house every Thursday. It was really great, super easy and fresh!

Provided by Irish in the City

Categories < 30 Mins

Time 16m

Yield 5 serving(s)

Number Of Ingredients 8

Ingredients

8 cups fresh spinach leaves
8 ounces cooked shrimp, I grilled
2 cups chopped mangoes (about 2 mangos)
1 cup cubed avocado (about 1 small avocado)
1/3 cup seasoned rice vinegar
2 tablespoons lime juice
1 (1 g) packet Splenda sugar substitute
1/8 teaspoon ground cayenne pepper

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*.

Nutrition Facts : Calories 154.9, Fat 5.6, SaturatedFat 0.8, Cholesterol 95.7, Sodium 470.1, Carbohydrate 15.6, Fiber 4.2, Sugar 9.7, Protein 12.9

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Spicy Shrimp Salad With Mango, Avocado and Lime Vinaigrette image

From Alfred Portale's book, "Simple Pleasures". You can add some diced papaya or pineapple in addition to the mango, if desired. Sliced scallions would be a fine alternative to the red onion in the salad. Prep time includes 1 hour marinating time prior to cooking the shrimp.

Provided by Epi Curious

Categories Mango

Time 1h32m

Yield 4 salads, 4 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs large shrimp, peeled and deveined (3 to 4 per person)
1/2 cup plus 2 tablespoons grapeseed oil
3 garlic cloves, peeled and finely chopped
2 tablespoons smoked paprika
1/4 teaspoon plus a pinch cayenne pepper
1 teaspoon heaping orange zest, finely grated
1 tablespoon coarsely cracked black pepper
1/4 cup lime juice, freshly squeezed, plus 1 generous teaspoon grated lime zest
1/2 teaspoon Dijon mustard
1 teaspoon coarse salt, plus more to taste
1/4 cup extra virgin olive oil
freshly ground white pepper, to tate
1/2 small red onion, halved, peeled and thinly sliced (about 1/3 cup sliced)
1 mango, peeled, seeded and cut into 1/2-inch dice
1 avocado, peeled, pitted and cut into 1/2-inch dice
4 cups lettuce (recommended red oak or lolla rossa)

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.

Nutrition Facts : Calories 686.6, Fat 51.8, SaturatedFat 6.2, Cholesterol 259.2, Sodium 858.5, Carbohydrate 21.8, Fiber 6.8, Sugar 9.3, Protein 37.4

AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE

Avocado and Mango Salad with Passion Fruit Vinaigrette image

Categories Salad Fruit Leafy Green Appetizer No-Cook Vegetarian Quick & Easy Graduation Mango Avocado Spring Vegan Raw Passion Fruit Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

3 tablespoons frozen passion fruit juice concentrate, thawed
3 tablespoons minced shallot
4 teaspoons Sherry wine vinegar
1 teaspoon Dijon mustard
1 teaspoon whole coriander seeds, coarsely cracked
3 tablespoons olive oil
8 cups herb salad mix (about 4 ounces)
1 large ripe mango, halved, pitted, peeled, sliced
2 small avocados, halved, pitted, peeled, sliced

Steps:

Whisk first 5 ingredients in small bowl to blend; gradually whisk in oil. Season dressing generously with salt and pepper. Toss salad mix in large bowl with 1/4 cup dressing. Divide salad among 4 plates. Tuck mango and avocado into salad; drizzle some of remaining dressing over mango and avocado.

MANGO-AVOCADO-SHRIMP SALAD

Mango-Avocado-Shrimp Salad image

Refreshing nummmy shrimp salad!! From Diabetic cooking Dietary exchange 3 meat, 1 fruit (2 1/4 cup serving)

Provided by Derf2440

Categories Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons picante sauce or 3 tablespoons salsa
1 tablespoon mangoes or 1 tablespoon peach chutney
1 tablespoon Dijon mustard
1 tablespoon lime juice
4 cups torn boston lettuce or 4 cups red leaf lettuce
6 ounces cooked medium shrimp or 6 ounces large shrimp, peeled and deveined
1/2 cup diced ripe avocado
1/2 cup diced ripe mangoes or 1/2 cup papaya
1/3 cup red bell peppers or 1/3 cup yellow bell pepper, strips
2 tablespoons chopped cilantro (optional)

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.

Nutrition Facts : Calories 184, Fat 7.2, SaturatedFat 1, Cholesterol 108, Sodium 724, Carbohydrate 17.4, Fiber 5.7, Sugar 9.6, Protein 15.3

SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories Salad Ginger Appetizer Quick & Easy High Fiber Dinner Mango Shrimp Avocado Healthy Lettuce Bon Appétit Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

Ingredients

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

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