Description
A refreshing salad featuring crisp green mangos, creamy avocado, succulent shrimp, and crunchy cashews, perfect for a light spring meal.
Ingredients
Units
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- 2 green (unripe) mangos
- 3 Tbsp. sunflower or other mild oil
- 1 Tbsp. rice vinegar
- 1 Tbsp. fresh lime juice
- 1/2 tsp. honey
- 1/4 tsp. salt
- pinch of cayenne pepper (optional)
- 1 cup boiled shrimp, peeled and de-veined, tails intact
- 1/2 cup roasted unsalted cashews
- 1 ripe avocado, cut into thin slices
- several wedges of lime, for serving
Instructions
- Peel mangos and cut into matchsticks or shred using the large holes on a box grater.
- In a small bowl, whisk together oil, vinegar, lime juice, honey, salt and cayenne.
- Toss mangos in dressing just until lightly coated (not all of the dressing may be needed).
- Add shrimp and cashews, stirring gently to combine.
- Just before serving, top with avocado slices and garnish with lime wedges.
- Serve at room temperature or slightly chilled.
- Prep Time: 15 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10
- Sodium: 300
- Fat: 15
- Carbohydrates: 20
- Fiber: 5
- Protein: 15