Shrimp Mango And Avocado Salad W Passion Fruit Vinaigrette Recipes
AVOCADO AND MANGO SALAD WITH PASSION FRUIT VINAIGRETTE
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
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.
SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE
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
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.
MANGO AVOCADO SHRIMP SALAD
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
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, MANGO AND AVOCADO SALAD W/ PASSION FRUIT VINAIGRETTE
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
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
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
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
SHRIMP, SPICED MANGO, AND AVOCADO SALAD WITH CITRUS DRESSING
Provided by Food Network
Time 36m
Yield 4 servings
Number Of Ingredients 19
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.)
MANGO-AVOCADO-SHRIMP SALAD
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
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 AND AVOCADO SALAD WITH GRAPEFRUIT VINAIGRETTE
This is a light, refreshing salad I created to cope with the summer heat. I really like the combination of tart grapefruit with buttery avocado and crunchy almonds. The shrimp adds enough protein for this to be considered a meal. Since it's summer, I tossed the shrimp on the grill for an added smoky flavor, but shrimp sautéed in a little olive oil would be just as delicious. The dressing is very light and just enough to tie the whole salad together. My grapefruit was fairly sweet, but if yours are too tart, you can always add a little honey to the dressing.
Provided by Diet It Up
Categories Salad Dressings
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brush shrimp with 1 tablespoon of olive oil, season with salt and pepper and grill on medium high heat about 1 minute on each side or until cooked through.
- Cut avocado into slices and toss in a bowl with the juice from ½ a lime.
- Add slivered almonds to a dry pan and toast on medium high heat until slightly browned, about 5 minutes.
- Cut the grapefruits into segments, reserving the juice. You should get about ¼ cup of juice from two grapefruits. Set the fruit segments aside and combine the grapefruit juice, juice from ½ a lime, and ginger in a small bowl. Drizzle in 2 tablespoons of olive oil while whisking. Season with salt and pepper to taste.
- Toss the spinach and grapefruit segments with the dressing.
- Top the salad with shrimp, avocado slices and toasted almonds.
Nutrition Facts : Calories 469.3, Fat 33.9, SaturatedFat 4.5, Cholesterol 170.2, Sodium 207.5, Carbohydrate 17.4, Fiber 9.8, Sugar 3.5, Protein 29.1
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