Shrimp and avocado salad with mango, chile and lime dressing
The sweet, tart and spicy dressing for this shrimp and avocado salad is a pick-me-up on a hot day, while the herbs in it are soothing. It’s a good salad for summer meals. Buy shrimp that’s already cooked and peeled (or lobster, if you’re feeling flush) or use leftover chunks of home-cooked halibut or other firm fish. For added flavor and color, try opal or Thai basil. I like this salad with a slightly sweet whole-grain bread. Serve tropical sorbets for dessert.
From the story: Summerize Your Shrimp
Puree the mango, oil, vinegar, lime juice, fish sauce, chili garlic sauce and soy sauce in a blender. Set the dressing aside for its flavors to develop while you make the salad.
Place the shrimp, lettuce, lime zest, snap peas, avocado, onions and tomatoes in a large serving bowl. Tear the basil and mint leaves and add to the salad. Taste the dressing and adjust the seasonings to taste. You’ll have about 1 cup of dressing. Gently toss the salad with enough dressing to coat well. Reserve the extra dressing for another use. Serve with the lime wedges.
Chile garlic sauce and fish sauce can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.
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