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Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette

By The Bon Appétit Test Kitchen

4.5

(49)

Image may contain Food Dish Meal Salad Plant and Platter
Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger VinaigrettePatricia Heal

Asian sweet chili sauce is available in the Asian foods section of many supermarkets.

Recipe information

  • Total Time

    15 minutes

  • Yield

    Makes 4 first-course servings

Ingredients

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Preparation

  1. Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

Nutrition Per Serving

Per serving: 223 calories
8 g fat
5 g fiber
#### Nutritional analysis provided by Bon Appétit
TagsSaladShrimpShellfishSeafoodMangoStone FruitFruitLettuceLeafy GreensVegetableAvocadoMainSideLunchDinnerGluten FreeNut FreeDairy FreeQuickEasyWeeknight Meals30 Minutes or LessNo-CookBon Appétit
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