If, like me, you love avocado, today's recipe is one you absolutely must jot down and, of course, try out. It’s a flavorful avocado salad with shrimp, mango, and red onion—a delicious combination of ingredients that makes this dish an excellent choice as an appetizer. So, take note of the ingredients and step-by-step instructions to prepare this tasty and colorful avocado salad.
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Peel and finely chop the red onion and garlic cloves.
Cut the carrots into julienne strips.
Heat a bit of olive oil in a skillet and cook the peeled shrimp along with the chopped onion and garlic for 3 minutes. Remove from heat and season with salt and pepper.
Add a few tablespoons of white vinegar and a drizzle of olive oil to the mixture, along with the avocado and mango, both peeled and diced into small cubes.
For a more vibrant presentation, use a mix of lettuce varieties.
Make sure the avocado and mango are ripe but firm for the best texture.
You can chill the salad for 10-15 minutes before serving for a refreshing touch.
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw and pat them dry before cooking.
What type of vinegar works best?
White vinegar or apple cider vinegar works well for this recipe.
Can I substitute mango with another fruit?
Yes, you can use pineapple or papaya as a substitute for mango.
How do I prevent the avocado from browning?
Toss the diced avocado with a bit of lemon or lime juice to prevent browning.
Is this salad suitable for meal prep?
It's best enjoyed fresh, but you can prepare the components separately and assemble just before serving.
