Summer Fest: No-Cook Avocado, Shrimp and Mango Salad
I never seem to plan in advance when I'm shopping for ingredients, and this can be a real issue with avocados. They're everywhere right now, but they're not always ripe when you need them on demand. Per usual, I waited until the last minute again and was left with only rock-solid Hass avocados at the market. But next to the Hass variety were larger, lighter avocados from Florida that were just the ripeness I needed. They are a bit less creamy than a Hass avocado, but they taste just as delicious and have less fat. With two giant Florida avocados in hand, I decided to make a quick, no-cook dinner.
With Sunny's Mango and Avocado Salsa in mind (but in need of a full meal), I paired avocado with mango, cooked shrimp, cilantro and lime juice.
Chop up all the ingredients, add a little salt and pepper, and you've got dinner ready to eat right out of the bowl, over salad or served with tortilla chips.
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