Description
A refreshing and vibrant Shrimp Avocado Mango Corn Salad tossed with a zesty citrus vinaigrette. Perfect for a quick, healthy meal combining sweet mango, creamy avocado, crisp romaine, and tender shrimp with a tangy dressing that brightens every bite.
Ingredients
Salad
- 1 lb Cooked Shrimp (Medium or Bay Shrimp)
- 7 cups Romaine Hearts
- 1 cup Canned Corn (or fresh corn kernels, grilled)
- 2 Avocados
- 1 Mango
- ¼ cup Red Onion, sliced
Dressing
- Juice of 1 Orange
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Olive Oil
- 2 tbsp Cilantro, chopped
- 1 tsp Garlic, pressed or minced
- ¼ tsp Salt
- ¼ tsp Black Pepper
Instructions
- Defrost the Shrimp: If using frozen shrimp, defrost by placing them in the refrigerator overnight, or use a quicker method by soaking shrimp in a bowl of cool water for 20 minutes until thawed.
- Prepare the Dressing: In a bowl, whisk together the orange juice, apple cider vinegar, olive oil, chopped cilantro, minced garlic, salt, and black pepper. Let the dressing sit to blend flavors while you prepare the salad ingredients.
- Wash Produce: Thoroughly wash romaine lettuce, avocados, and mango to ensure they are clean and ready to use.
- Chop Lettuce: Cut the romaine hearts into bite-sized pieces and place them in a large salad bowl as the base of your salad.
- Prepare Fruits and Vegetables: Dice the mango into ½ inch cubes. Slice avocados and red onions thinly, then add them to the salad bowl with the lettuce.
- Add Corn: Drain the canned corn and add one cup to the salad. Alternatively, for fresh corn, husk and grill corn on the cob for 3-5 minutes per side, then cut kernels off the cob and add to salad.
- Add Shrimp: Drain excess water from defrosted shrimp and pat dry with a paper towel. Add shrimp to the salad bowl.
- Toss Salad: Pour the citrus vinaigrette dressing over the salad and toss everything gently but thoroughly to combine all flavors before serving.
Notes
- For an extra smoky flavor, use grilled fresh corn instead of canned corn.
- You can substitute cooked shrimp with grilled or sautéed shrimp for added aroma and texture.
- This salad is best served immediately to maintain the freshness of avocado and lettuce.
- Store leftover dressing separately in the refrigerator for up to 3 days.
- Adjust salt and pepper in the dressing to taste as needed.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (if grilling fresh corn)
- Category: Salad
- Method: No-Cook
- Cuisine: American
