Ingredients
Seafood
- 1½ pounds (750g) shrimp, cooked, peeled, and deveined (tails left on for presentation)
Produce
- 1 mango, cut into cubes or strips
- 1 avocado, sliced or cubed
- 10 oz (300g) leafy salad mix
- 2 green onions, thinly sliced diagonally
- ½ cup chopped cilantro
- juice of ½ a lime (plus a bit extra for dressing)
Dressing
- ½ cup mayonnaise
- ¼ cup sweet chili sauce
Instructions
- Prepare Shrimp: Peel and devein the shrimp, leaving the tails intact for a better presentation. Ensure shrimp are cooked before starting.
- Make Dressing: In a small bowl, whisk together the mayonnaise, sweet chili sauce, and lime juice until fully combined and smooth. Set aside.
- Arrange Salad Base: Place the leafy salad mix into a large bowl or divide evenly into individual serving bowls or plates.
- Add Toppings: Layer the salad with sliced or cubed avocado, thinly sliced green onions, mango pieces, and chopped cilantro to add freshness and flavor.
- Top with Shrimp and Dress: Arrange the shrimp on top of the salad layers, then drizzle generously with the creamy sweet chili lime dressing. Serve immediately for the freshest taste.
Notes
- Leaving the shrimp tails on not only improves presentation but also makes them easier to grab as finger food.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Add extra lime juice to taste for a more zesty and fresh flavor.
- For extra crunch, consider adding toasted nuts like cashews or almonds.
- This salad can be served as a light lunch or a starter for dinner parties.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (if shrimp is not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: Fusion