This salad is an all-time winner in our family. It is nutritious and well balanced and may well be considered a full meal in the summer. If you plan to serve it as a lighter starter, don’t use so much vinaigrette dressing and don’t use avocado. My advice: prepare at the last minute.
Christine's mango avocado and shrimp salad
The dressing is the key and makes the whole difference!
- 20 cooked and skinned shrimps
- 2 avocados
- 2 mangos cut in cubes
- Lettuce, butter lettuce, endive or a mix of rocket and young leaves
- A small red onion thinly chopped
- 20 beans (optional)
- Salt and pepper from the mill
- Roasted sesame seeds, chives and/or basil leaves for decoration
- Hazelnut or walnut oil
- Sesame oil
- Rice vinegar
- Step 1 Rinse and drain the lettuce leaves and place them in a large dish. I like to use various types of leaves and I usually plan one handful per person.
- Step 2 Cut the mangos into medium cubes and place them on the lettuce. Peel the onion, thinly slice it and spread evenly over (be reasonable in terms of quantity as not everyone likes the taste of onions). Prepare the dressing with 3 TBS of rice vinegar, about 75 ml of hazelnut oil, 2 TBS of sesame oil, salt and pepper, taste and adjust to your liking. Skin the shrimps and the beans, add them to the preparation and store in the refrigerator. Finally, add the avocados, the chopped fresh herbs and a small quantity of sesame seeds. Just before serving, pour evenly the dressing over the salad. Save a bit of the dressing for some of the guests who wish to add more.