SHRIMP, MANGO, AND AVOCADO SALAD WITH SWEET CHILI-GINGER VINAIGRETTE

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Shrimp, Mango, and Avocado Salad with Sweet Chili-Ginger Vinaigrette image

Provided by Bon Appétit Test Kitchen

Categories     Salad     Ginger     Appetizer     Quick & Easy     High Fiber     Dinner     Mango     Shrimp     Avocado     Healthy     Lettuce     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 first-course servings

Number Of Ingredients 7

1/2 cup Asian sweet chili sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon minced peeled fresh ginger
12 peeled cooked large shrimp with tails left intact (about 8 ounces)
1 large head of butter lettuce, leaves separated
1 large mango, peeled, pitted, cut into 1/3-inch-thick slices
1 avocado, halved, pitted, peeled, cut into 1/3-inch-thick slices

Steps:

  • Whisk first 3 ingredients in small bowl; season with salt and pepper. Place shrimp in medium bowl. Add 3 tablespoons vinaigrette; toss to coat. Divide lettuce among plates. Alternate mango, avocado, and shrimp atop lettuce on each plate. Drizzle vinaigrette over.

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