Coldwater Shrimp, Mango and Avocado Salad

plated coldwater shrimp, mango and avocado salad
  • 4-6 servings


Avocados, small dice
2 cups
Mangos, small dice
1 1/2 cups
Cold water shrimp, cooked
340 g (12 oz)
optional garnish
Lemon wedges
optional garnish
Light olive oil
2 tbsp
White vinegar
1 tbsp
Lemon juice
1 tbsp
Ginger root, grated
1 tsp
5 ml (1 tsp)
Dijon mustard
5 ml (1 tsp)
Fresh dill, chopped
15 ml (1 tbsp)
Fresh Chives, chopped
15 ml (1 tbsp)


  • Combine avocado, mango and shrimp in a large bowl. Set aside.
  • Dressing: In a separate bowl combine all other ingredients and whisk to form a dressing.
  • Pour dressing over the avocado, mango, and shrimp. Toss lightly. Refrigerate until ready to serve.
  • Serving suggestion: On a bed of lettuce with lemon wedges.

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