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Avocado, Mango and Shrimp Salad
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Avocado, Mango and Shrimp Salad
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.
Ingredients
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1/4 |
red onions, thinly sliced |
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40 g |
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14 |
shrimp, medium-large |
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140 g |
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1 1/2 tbsp |
rice vinegar |
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23 mL |
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1 tbsp |
olive oil |
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15 mL |
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2 tbsp |
canola oil |
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30 mL |
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1/2 tsp |
sesame seed oil |
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2.5 mL |
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1 |
mangoes, diced |
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300 g |
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1 |
avocados, diced |
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170 g |
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1 |
green onions/scallions, thinly sliced |
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15 g |
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salt to taste |
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ground pepper to taste |
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Method
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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.
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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.
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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
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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.
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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.
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Add the shrimp and sliced green onions, then toss delicately to coat well with the vinaigrette. Serve right away.
Remarks
Avocados should be prepared and added to the salad at the very last minute to avoid darkening.
Claims
- Free :
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Added Sugar
- Source of :
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Manganese, Omega-3, Omega-6, Phosphorus, Vitamin B1, Vitamin B2
- Good source of :
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Copper, Iron, Magnesium, Pantothenic Acid, Vitamin A, Vitamin B6, Zinc
- Excellent source of :
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Fibre, Folacin, Niacin, Potassium, Selenium, Vitamin B12, Vitamin C, Vitamin E, Vitamin K
More info
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Nutrition Facts Table
Nutrition Facts
per 1 serving (290g)
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Amount
% DV*
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* DV = Daily Value
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Calories
420
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Fat
30 g
46 %
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Saturated 3.5 g
+ Trans 0.3 g
19 %
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Cholesterol
125 mg
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Sodium
150 mg
6 %
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Carbohydrate
26 g
9 %
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Fibre
7 g
26 %
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Sugars
17 g
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Protein
15 g
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Vitamin A
15 %
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Vitamin C
60 %
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Calcium
4 %
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Iron
20 %
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More info
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