Shrimp Salad with Mango, Avocado, and Kiwi
Happy summer Vibrant Beeters! I am thrilled to be joining forces with the amazing women behind The Vibrant Beet. As a sometimes contributor and always reader, it is a true honor to be a part of the team. Stay tuned for exciting things to come! To kick this off right, I wanted to share my go-to summer recipe for dinner parties, cookouts, sitting at home alone on the couch, and so on. It is a super easy, healthy, and versatile recipe that is a guaranteed crowd pleaser.
Shrimp Salad with Avocado, Mango, and Kiwi Serves 4 hungry people
Ingredients: 2.5 lbs. shrimp, peeled, deveined, sauteéd or grilled with olive or coconut oil, garlic and s&p, cut into 2 or 3 pieces 3 avocados, diced 3 mangos, diced 3 kiwis, diced 4 scallions, white and green parts, diced ½ c packed cilantro, chopped 1 jalapeno with seeds, diced (optional) juice of 3 limes salt and pepper to taste
Directions: I serve this at room temp so once your shrimp reaches room temp post cook, put all ingredients in a big bowl and toss. Enjoy!
*What makes this salad so fabulous is you really can’t screw it up. Add more or less of anything you do or do not like. A couple of my favorite modifications are: -Use the above recipe and add 1 cup of cooked black rice for a heartier meal. Throw in some pistachios or peanuts too! -If you think the above is too sweet and you would like something a little more tart, try shrimp with grapefruit, avocado, scallions, lemon juice, fresh basil and mint!