Avocado, Mango and Shrimp Salad

74 Reviews
99% would make this recipe again

Shrimp, mango and avocado in a sesame seed oil vinaigrette.

Sesame seed oil adds a pleasant nutty taste to this salad, but because of its full flavour, it is preferable not to overdo it.

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Ingredients

??? red onions, thinly sliced ???
??? shrimp, medium-large ???
??? olive oil ???
??? rice vinegar ???
??? canola oil ???
??? sesame seed oil ???
??? mangoes, diced ???
??? avocados, diced ???
??? green onions/scallions, thinly sliced ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Method

  1. Thinly slice the onion, then soak it in a small bowl, filled with water and a few drops of vinegar. Set aside while preparing the rest of the salad or leave it overnight in the refrigerator. This makes the raw onion easier to digest and crispier.
  2. Heat the olive oil in a nonstick pan over medium heat. Add the shrimp and sauté 3-4 min, until they turn pink. Add salt and pepper. Set aside.
  3. In a large bowl, mix the rice vinegar, salt, pepper, canola and sesame oil. Whisk using a fork until the vinaigrette is well emulsified. Drain the onion and add it to the bowl
  4. Cut the mangoes in half, without peeling them, slicing near the large oval pit. Using a knife, make check pattern incisions (about 1 cm wide) in the flesh without cutting through the skin. Gently press the scored halves to turn them inside out and then cut off the cubes of fruit from the peel. Trim the rest of the fruit off the pit. Place the mango pieces in the bowl.
  5. Cut the avocados in half and remove the stone, then using a melon-baller, spoon out small balls and add them to the bowl. If a melon-baller is not available, simply dice the avocados.
  6. Add the shrimp and sliced green onions, then toss delicately to coat well with the vinaigrette. Serve right away.

Observations

Avocados should be prepared and added to the salad at the very last minute to avoid darkening.

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

420

Fat

30 g

46 %

Saturated 3.4 g
+ Trans 0.3 g

19 %

Cholesterol

120 mg

Sodium

150 mg

6 %

Carbohydrate

26 g

9 %

Fibre

7 g

26 %

Sugars

17 g

Net Carbs

19 g

Protein

15 g

Vitamin A

16 %

Vitamin C

66 %

Calcium

5 %

Iron

19 %
More info

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Niacin, Potassium, Selenium, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
Good source of  :
Copper, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B6, Zinc
Source of  :
Manganese, Omega-3, Omega-6, Phosphorus, Vitamin B1, Vitamin B2
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 1
Vegetables ½
Meat and Alternatives 1 ½
Fats 6
More info
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Reviews

74 Reviews (71 with rating only) 99% would make this recipe again
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My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
november 25, 2008 | I would make this recipe again

First time I used sesame oil. It worked well with the whole family, even my teens asked for seconds.

Useful 0
Anonyme
october 20, 2021 | I would make this recipe again

I am allergic to shrimp, so I substituted crab meat. It was excellent. The combination of sweet, sharp, and salty flavors is really delicious.

Useful 0
Jennifer M.
may 27, 2025 | I would make this recipe again

Great for hot days. The challenge is getting the mangoes and the avocados at the correct ripeness at the same time.

Useful 0

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