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Shrimp And Avocado Salad With Mango, Chile And Lime Dressing

Type: Fish, Shellfish
Courses: Main Course, Salads
Serves: 6 people

Recipe Ingredients

1/2   Mango - cut up
2 tablespoons 30mlOil
3 tablespoons 45mlSeasoned rice vinegar
  Grated zest and juice from 2 limes - divided
1 tablespoon 15mlFish sauce
1/2 teaspoon 2.5mlAsian chile garlic sauce - (to 1)
2 teaspoons 10mlSoy sauce
  = (or salt to taste)
1 lb 454g / 16ozLarge cooked peeled shrimp - see * Note
8 cups 1584g / 55ozButter lettuce - torn bite size
1 1/4 cups 247g / 8.7ozSugar snap peas - cut bite size
1   Avocado - cut into cubes
1 cup 62g / 2.2ozSliced green onions
1 cup 62g / 2.2ozSmall cherry tomatoes - preferably orange
1/2 cup 20g / 0.7ozThai or opal basil leaves
1/2 cup 20g / 0.7ozMint leaves
1   Lime - cut in 6 wedges,
  For serving

Recipe Instructions

* Note: Buy shrimp that's already cooked and peeled (or lobster, if you're feeling flush) or use leftover chunks of home-cooked halibut or other firm fish.

Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.

Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. You'll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges, sweet whole-grain bread and tropical sorbets for dessert.

This recipe yields 6 main-dish servings.

Each serving: 186 calories; 506 mg sodium; 147 mg cholesterol; 6 grams fat; 1 gram saturated fat; 14 grams carbohydrates; 19 grams protein; 3.99 grams fiber.

Source:
The Los Angeles Times, 07-10-2002

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