SHRIMP, MANGO, AND AVOCADO SALAD

SHRIMP, MANGO, AND AVOCADO SALAD image

Number Of Ingredients 14

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1 large mango, cut into 1/2-inch dice (see Cook's Tip)
2 tablespoons canola or other mild cooking oil
2 tablespoons seasoned rice vinegar
Grated zest and juice of 2 limes
1 tablespoon fish sauce
1/2 to 1 teaspoon Thai chile paste
1 pound shrimp, grilled or boiled and peeled
1 large head butter lettuce, torn
1 cup sugar snap peas, strings removed and cut into bite-sized pieces
3 green onions, including several inches of green, thinly sliced
1 Reed or other avocado, cut into 1-inch cubes
1 cup small cherry tomatoes, preferably Sun Gold, stemmed
1/2 cup each fresh mint and basil (preferably Thai or opal) leaves, torn
1/4 cup fresh cilantro leaves, torn

Steps:

1. To make the dressing, put one-fourth of the mango, the oil, vinegar, lime juice, fish sauce, and chile paste in a blender and process until smooth. You should have 1 cup; set aside. 2. Place the shrimp, lettuce, peas, green onions, avocado, tomatoes, remaining mango, lime zest, basil, mint, and cilantro leaves in a large bowl. Toss the salad with just enough of the dressing to coat well. Reserve the rest for another use; it will keep refrigerated for up to 1 week. How to Choose Mangoes: Seek out fragrant, smooth-skinned fruits that give a little (like a ripe avocado) when cupped in your hand. Ripe mangoes will keep on the counter for up to 1 week, and in the refrigerator for up to 1 month with some dehydration (skin will start to shrivel). Cook's Tip: To peel and cut a mango, stand the fruit on one end and, using a serrated knife, cut from top to bottom, running the blade close to the large, flat pit. Turn the mango and repeat on the opposite side. With the tip of your knife, cut a 1/2- to 1-inch crosshatch pattern into the flesh without cutting through the skin. Push the skin side upward to expose the cubes and cut them away from the skin. Use a spoon to scoop out any remaining flesh, and cut away and usable flesh attached to the pit.