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Avocado, Mango and Shrimp Salad

64 Reviews
98% 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.

Preparation : 20 min Cooking : 5 min
420 calories/serving
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal

Ingredients

1/4 red onions, thinly sliced 40 g
14 shrimp, medium-large 140 g
1 tbsp olive oil 15 mL
1 1/2 tbsp rice vinegar 23 mL
2 tbsp canola oil 30 mL
1/2 tsp sesame seed oil 2.5 mL
1 mangoes, diced 300 g
1 avocados, diced 170 g
1 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.

Remarks

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

Nutrition Facts Table

per 1 Serving (290g)

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

Protein

15 g

Vitamin A

16 %

Vitamin C

65 %

Calcium

5 %

Iron

19 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 2 servings
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : ¾ serving

Claims

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

DIABETES Exchange

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

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Members' Reviews

64 Reviews (62 with rating only ) 98% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
kimkash
april 23, 2013 | 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
MilkyDay
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

Top Reviews

View All Reviews
kimkash
april 23, 2013 | 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
MilkyDay
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