← Back to Search Results
California
 Green Mango Salad with Shrimp and Avocado

Photo by: Joey De Leo
Comments: 0
 

Recipe

Yield: Serves 4 to 6

Ingredients

  • 4 small heads romaine lettuce, or 2 hearts of romaine
  • 1 dozen white shrimp, peeled and deveined
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 green (underripe) mango
  • 1 firm, ripe avocado
  • Grated zest and juice of 1 lime
  • 1 shallot, diced fine
  • 2 tablespoons Champagne vinegar
  • ½ teaspoon grated fresh ginger
  • 1 jalapeño chili, seeded and diced fine
  • ½ cup extra virgin olive oil
  • 1 tablespoon chopped cilantro

Directions

Slice the heads of romaine in half lengthwise, remove the root end, and separate the leaves. Wash and dry them carefully.

Cut the shrimp in half lengthwise and season with salt and pepper. In a small skillet, sauté the shrimp in the olive oil over medium-low heat. As soon as they turn opaque, remove them from the pan and set aside to add to the finished salad.

Peel the mango with a vegetable peeler and cut the broad sides into 1/8-inch-thick slices. (The narrow sides tend to be fibrous and difficult to slice.) Cut these slices into ¼-inch-wide strips and set aside.

Cut the avocado in half lengthwise and remove the pit. Cut into ¼- inch-thick slices, leaving the skin intact. Sprinkle lightly with lime juice.

Put the shallot in a large bowl with the vinegar, remaining lime juice, ginger, and jalapeño. Season with salt and macerate for 15 minutes. Whisk in the extra-virgin olive oil and lime zest. Add the shrimp and mango strips and scoop the avocado slices out of their skin into the bowl. Toss gently and serve sprinkled with chopped cilantro.


© 2002 Alice Waters

Note from Cookstr's Editors

Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

311kcal (16%)
89mg (9%)
68mg (113%)
935mcg RAE (31%)
785mg
49mg
6g
8g
8g
18g
18mg (6%)
330mg (14%)
4g (18%)
26g (40%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
raos-cookbook Rao's Cookbook
by Frank Pellegrino
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
flavor Flavor
by Rocco DiSpirito
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?