Shrimp Avocado Mango Corn Salad with Citrus Vinaigrette
Shrimp, Avocado, Mango, Corn Salad with Citrus Vinaigrette is the perfect answer to hot summer nights. This refreshing, family sized salad is a perfect balance of sweet and savory flavors all atop beautifully crisp lettuce. The best part is that with ready made ingredients, the cooking is optional.
- 1 Lbs Cooked Shrimp Medium or Bay Shrimp
- 7 Cups Romaine Hearts
- 1 Cup Canned Corn
- 2 Avocados
- 1 Mango
- ¼ Cup Red Onion Sliced
- 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
Be sure to defrost shrimp ahead of time by placing the frozen shrimp in the refrigerator overnight. You can use a quick defrost method of placing shrimp in a bowl of cool water for 20 minutes.
Make the dressing by mixing the juice of one orange, apple cider vinegar, olive oil, chopped cilantro, minced garlic, salt, and black pepper together with a whisk. Let dressing sit while building the remainder of the salad.
Wash Romaine lettuce, avocados, and mangos well.
Chop lettuce into bite sized pieces and place in a large salad bowl.
Cut mangoes into ½ inch cubes. Cut avocados and red onions into thin slices. Add these items to the salad bowl.
Drain the canned corn and add one cup to the salad. You can also use fresh corn. Simply husk corn on the cob and grill on each side for 3-5 minutes. Cut the kernels away from the cob and add them to the salad.
Drain away any excess water from the defrosted shrimp and pat dry with a paper towel. Add the shrimp to the salad bowl.
Dress the salad with citrus vinaigrette and toss well before serving.
Calories: 423kcal | Carbohydrates: 27g | Protein: 28g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 286mg | Sodium: 1106mg | Potassium: 1034mg | Fiber: 10g | Sugar: 10g | Vitamin A: 11695IU | Vitamin C: 40mg | Calcium: 224mg | Iron: 4mg