Print

Shrimp, Mango, Avocado, Black Bean Salad with Chile-Lime Dressing

Shrimp, Mango, Avocado, Black Bean Salad with Chile Lime Vinaigrette

Ingredients

Scale

For the Dressing:

Instructions

  1. Preheat oven to 425 degrees. Place shrimp on baking sheet. Toss with 1 tablespoon olive oil, a little salt & pepper and sprinkle of garlic powder. Roast shrimp in oven for about 6 minutes, until shrimp is pink. Be careful not to overcook shrimp or it will become tough. Set aside and let shrimp cool.
  2. In small bowl, whisk together the dressing ingredients and set aside.
  3. Add shrimp, beans, mango, avocado, scallions and mint/cilantro to bowl. Gently stir to combine ingredients (be careful that you don’t mix too hard or the avocado will get mushy).
  4. Add dressing to salad and gently stir to combine. Refrigerate until ready to serve.

Notes

Select avocados that are a bit on the firm side to prevent them from getting too mushy in the salad.

If you have fresh mango available, by all means use fresh! I had a bag of frozen mango chunks in the freezer and wanted to use them up so I just used that instead.

You could also grill the shrimp outside on the bbq or in a grill pan instead of roasting them in the oven.