Mango Avocado Salad is a perfect summer salad loaded with spicy, flavoursome grilled shrimps. The combination of mango and avocado in a salad is a match made in heaven. Enjoy this mango shrimp salad that is so easy to prepare and packed with favourite summer flavours.
The shrimps (prawns) for this mango avocado salad are tossed in a simple Mexican spice mix and quickly grilled in a pan. The whole salad making process requires 30 minutes from start to finish. And a delicious, hearty tropical salad is ready in no time. It has a fruity flavour with a nice punch from chillies. Making it ideal for a weekday dinner, hot summer afternoon lunch or on an evening snack table.
Pro Meal Planning Tip For Mango Avocado Salad
Marinate the shrimps few hours or a day before and store in the fridge. Last minute simply grill the shrimps in the oven or pan. Similarly, prepare the dressing as well in advance.
MANGO + CILANTRO DRESSING
The showstopper of this shrimp salad is the mango and cilantro dressing. The heat of red chillies combined with the sweetness of mangoes and the freshness of coriander is a real outburst of flavours. Hence, making the salad all the more delectable. Usually, I prepare a large batch of mango dressing over the weekend and enjoy it with salads and chips and grilled meats. It is a true tropical summer favourite dressing recipe. Super simple to prepare as well. Just whiz the ingredients for the mango dressing in a food processor. You don’t even need a blender for that purpose. Or simple puree the mango and add chopped coriander, garlic, red chilli and olive oil to get the most delicious summer dressing.
Don’t focus too much on the exact proportion of the dressing ingredients. You can use more or less garlic, coriander, chillies etc. It all depends on how sweet or spicy you like the dressing. Feel free to taste while blending the dressing and adjust the flavours accordingly.
You can also use any of these – 6 Salad Dressing Recipes
There is something comforting about combining the buttery avocado and sweetness of mangoes. The two of them together create the perfect blend of flavours and texture. It is healthy, gluten-free, sugar-free and can be transformed into a vegan salad just by not adding shrimps. The classic mango avocado salad is one of the best vegetarian salads.
Also, if you feel like mixing things up a bit, here are a few add-ins that are fun (feel free to mix and match):
- fresh veggies (cucumbers, corn, etc.)
- fresh jalapeno pepper
- boiled/canned red Mexican beans
- other fresh herbs (a hint of minced oregano or mint can be fun)
- smoked or roasted chile peppers (roasted poblanos, chipotles, etc.)
- sprinkle crushed nachos, tostadas etc
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Mango Avocado Salad is a perfect summer salad loaded with spicy, flavoursome grilled shrimps. The combination of mango and avocado in a salad is a match made in heaven.
- 500 gram shrimps/prawns, cleaned and washed
- 1 teaspoon red paprika
- 1 teaspoon taco seasoning mix
- Salt to taste
- 1 teaspoon olive oil
- 1 Cup ripe mango pulp diced
- 1 Cup ripe avocado diced
- 1 Cup red bell pepper diced
- 1/2 Cup onion diced
- 1 green chilli sliced
- 1/4 Cup ripe mango pulp
- 1/4 Cup fresh coriander leaves
- 1 garlic clove
- 1 red chilli
- Salt to taste
- 1/2 teaspoon black pepper
- 1/4 Cup extra virgin olive oil
- Juice of 1 lemon
Clean, wash and pat dry the shrimps.
Combine shrimps with paprika, taco seasoning and salt. Mix nicely and marinate for 10 minutes.
Heat a grill pan. Drizzle olive oil and grill the marinated shrimps until cooked from both the sides. This takes 5 - 10 minutes only.
Keep shrimps aside to cool down a bit.
Combine all the ingredients for dressing in a food processor. Blend till combined nicely. Keep in the fridge till required.
Combine mango, avocado, bell pepper, onion and shrimps in a bowl.
Pour the dressing and toss gently.
Sprinkle chopped coriander leaves.
Serve mango avocado salad immediately.
For preparing the dressing food processor is the right choice instead of a mixer. Blending the dressing ingredients in a mixer might result in a smoothie like paste with no texture.
Or you can blend mango pulp in a mixer and later add chopped coriander, chilli and garlic to it. And get the right consistency using extra virgin olive oil.