Lettuce Salad With Mango Avocado Shrimp Tomatoes Recipe

I was so psyched to whip up this salad cuz it mixes tender shrimp, juicy mango, and creamy avocado in a way that totally reminds me of summer days when everything just feels right.

I love this nutritious salad. With crisp romaine lettuce, juicy shrimp, diced mango and cubed avocado, it’s bursting with vitamins and protein.

I think the bite of red onion and garlic pairs fine with the tang of lime and olive oil. I love its healthy balance and fresh taste always.

Ingredients

• Romaine lettuce: Crunchy and fiber-rich, it helps keep your digestion on track.
• Mango: It brings natural sweetness and vitamins for that tropical twist.
• Avocado: Creamy texture with heart healthy fats add richness to the mix.
• Shrimp: Protein-packed and quick to cook, full of essential minerals for energy.
• Cherry tomatoes: Juicy and tangy bursts of vitamin C that really brighten the dish.
• Red onion: Thin slices deliver a mild kick and extra depth of flavor.
• Cilantro: A fresh herbal note that brightens up every bite in a subtle way.
• Olive oil: Smooth and fruity, helps merge flavors and adds healthy monounsaturated fats.
• Lime juice: Offers a tangy zing that wakes up all the vibrant flavors.
• Garlic: Adds a subtle warmth and aromatic punch to the dish that isnt overpowering.

Ingredient Quantities

• 1 head romaine lettuce, chopped into bite-sized pieces
• 1 large mango, peeled and diced
• 1 large avocado, pitted and cubed
• 1 lb shrimp, peeled and deveined
• 1 cup cherry tomatoes, halved
• 1 small red onion, thinly sliced (if you like a bit of bite)
• 2 cloves garlic, minced
• 3 tbsp olive oil
• juice of 1 lime
• salt and pepper, to taste
• 1/4 cup fresh cilantro, roughly chopped (optional)

How to Make this

1. First, chop the romaine lettuce into bite-sized pieces, peel and dice the mango, cube the avocado, halve the cherry tomatoes, and slice the red onion. Also, mince the garlic and roughly chop the cilantro if you’re using it.

2. Next, pat the shrimp dry with paper towels and season them lightly with salt and pepper.

3. Heat 1 tbsp of olive oil in a large skillet over medium-high heat. Once it’s hot, add the minced garlic and let it cook for about 30 seconds.

4. Add the shrimp to the skillet and cook them for about 2-3 minutes on each side until they turn pink and are just cooked through.

5. While the shrimp is cooking, in a big salad bowl, mix together the chopped lettuce, mango, avocado, tomatoes, red onion, and cilantro.

6. When the shrimp is done, remove them from the skillet and let them cool for a minute or so.

7. Drizzle the juice of one lime over the salad mixture along with the 3 tbsp of olive oil. Give it a gentle toss.

8. Finally, add the cooked shrimp to the salad. Toss everything together carefully, making sure not to mash the mango and avocado.

9. Taste and adjust the seasonings with more salt and pepper if needed.

10. Serve immediately and enjoy your fresh, zesty salad!

Equipment Needed

1. Chef’s knife for chopping all the fruits and veggies
2. Large cutting board to work on
3. Paper towels to dry the shrimp
4. Large skillet for searing the shrimp
5. Spatula or tongs to flip and remove the shrimp
6. Big salad bowl for mixing the salad ingredients
7. Citrus juicer (or simply your hands) to squeeze the lime juice

FAQ

• Q: Can I use frozen shrimp instead of fresh shrimp?
  A: Yes, you can use frozen shrimp. Just make sure they are fully thawed and patted dry before cooking so they cook evenly.
• Q: What should i do if I dont have a large mango?
  A: You could sub in a smaller mango or even use pineapple chunks for a different but pleasant twist to the salad.
• Q: Can I ommit the red onion if i dont like it?
  A: Sure, you can leave out the red onion or substitute it with a mild white onion if you prefer a less strong flavor.
• Q: How do i properly cook the shrimp?
  A: In a skillet over medium high heat, heat a bit of olive oil and minced garlic, then cook the shrimp for 2-3 minutes on each side until pink. Just be careful not to overcook them.
• Q: How long will the salad stay fresh?
  A: The salad is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the fridge for no more than a day to keep it tasting fresh.

Lettuce Salad With Mango Avocado Shrimp Tomatoes Recipe Substitutions and Variations

• If you dont have romaine lettuce, you can use baby spinach or arugula instead for a slightly different texture and flavour
• Instead of mango, try using diced peaches or even papaya for that similar sweet, tropical note
• If you dont fancy avocado or can’t find it, a few slices of cucumbers can add some creaminess and crunch
• Not a fan of shrimp? You can substitute it with diced chicken breast or tofu for a tasty twist

Pro Tips

1. Pro tip: When you’re cooking the shrimp, make sure your skillet is really hot before you add the garlic. If it’s not hot enuff, the garlic might burn and then you’ll have a bitter taste in your dish. Also, be careful not to overcook the shrimp; they only need 2-3 minutes per side.

2. Pro tip: To keep the mango and avocado from turnin mushy, add them to the bowl after you’ve tossed the rest of the salad with the lime juice and olive oil. This way, they stay fresh and give you that nice texture contrast with the crunchy lettuce and tomatoes.

3. Pro tip: Always season your shrimp before cooking and then taste your salad after mixing it in. A little extra salt and pepper can really bring out the flavors. Don’t be shy to adjust it to your liking once everything is combined, because sometimes a quick taste test shows it needs just a pinch more.

4. Pro tip: If you really want an extra burst of flavor, try tossing the shrimp in a little more olive oil and a squeeze of lime juice right after cooking them. This little hack helps retain moisture and gives them a tangy kick that works great with the cool, sweet fruit in the salad.