Description
This vibrant salad offers a perfect balance of succulent shrimp, crisp English cucumber, and sweet tropical mango. Infused with a zesty lime and cumin vinaigrette and spiced with fresh jalapeno, this dish is a refreshing, protein-rich meal. It is an ideal choice for summer gatherings or an elegant lunch that prioritizes fresh ingredients and complex, healthy flavor profiles without any alcohol or pork products.
Ingredients
16–20 Jumbo Shrimp, cooked and chilled
1 cup Mango, diced 1/2 inch
1 cup English Cucumber, peeled and diced
1 Avocado, firm-ripe
1/3 cup Red Onion, minced finely
1/3 cup Cilantro, freshly chopped
3 Limes, freshly juiced
1.5 tsp Ground Cumin
0.5 tsp Tabasco sauce
2 cloves Garlic, minced
3 tsp Jalapeno, minced and seeded
0.5 cup Cashews, toasted and chopped
Instructions
Combine lime juice, cumin, Tabasco, minced garlic, minced jalapeno, and a pinch of salt in a glass jar.
Shake the jar vigorously to emulsify the dressing.
In a large mixing bowl, gently combine the chilled shrimp, diced mango, diced cucumber, avocado, red onion, and chopped cilantro.
Pour the dressing over the salad and toss carefully to avoid mashing the avocado.
Top with toasted chopped cashews just before serving.
Notes
Ensure the shrimp are fully chilled before assembly for the best texture. Consistent half-inch dicing of all produce ensures a balanced flavor in every bite. Keep the salad refrigerated if not serving immediately, but add the avocado last to prevent browning.
- Prep Time: 20
- Cook Time: 10
- Category: Gluten-Free Recipes
- Method: Mixing
- Cuisine: Fusion
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 9g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 145mg