Shrimp, mango, corn, avocado, and red bell peppers are the stars of this gorgeous summer salad.
Downloads:Summery Shrimp Salad Recipe
1 pound medium shrimp, peeled, cooked, and roughly chopped
3/4 cup finely diced ripe mango
3/4 cup fresh corn kernels (approximately 2 ears)
3/4 cup finely diced avocado
2 small red bell peppers, seeded and minced
2 1/2 teaspoons chopped fresh cilantro
3 tablespoons fresh lime juice
2 teaspoons minced shallot
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 tablespoons extra-light olive oil
•In a large bowl, combine the shrimp, mango, corn, avocado,
peppers, and cilantro. Toss until well combined. Set aside.
•In a small bowl, combine the lime juice, shallot, salt, and pepper.
Let stand for 5 minutes. Whisk in the oil until mixture
is emulsified. Pour dressing over shrimp mixture, and toss to
combine. Refrigerate until ready to serve.
•Serve mixture over a bed of microgreens, if desired.