This week, I’m sharing half a dozen recipes from the Crafting Ritual and Cultivating Mindfulness retreat. Our personal chef, Jami, prepared all our delicious meals from basic, whole ingredients.
Is this the summer of shrimp salad? For me it is. I’ve had three varieties in just as many weeks. I can’t remember eating much of it in the past, but that’s changed, I love this citrusy Shrimp and Avocado Salad recipe by Jami. It’s perfect eaten alone or on toast. A crunchy cracker like this Trader Joe’s whole wheat pita variety would work well too.
The Shrimp and Avocado salad is easy to make, especially if you buy your shrimp pre-steamed and a fresh pre-made mango salsa. If you can’t find a freshly made mango salsa, you’ll have to make your own. It’s super easy and I highly recommend using frozen mango so that it’s of peak freshness. I promise it doesn’t degrade the quality, I actually prefer it to what we consider ripe mangos in the states.
Want one final tip for the Shrimp and Avocado salad? Mix everything except the avocados the night before and allow it to sit in the fridge. The flavors will really saturate into the shrimp. Yum, yum.
Ingredients
- 4 avocado, halved and diced and shell reserved.
- ½ cup mango salsa
- ¼ large shrimp, cut into 3 pieces.
- 2 tablespoons fresh lime juice
- Salt and pepper
Instructions
- In a large mixing bowl mix together all the ingredients, gently.
- Try not to break up the avocado too much.
- Serve the salad in the avocado shells.
- *add a simple salad on the side dressed with balsamic vinaigrette.
- *try to find fresh mango salsa (whole foods) or make your own. Use frozen mango if fresh aren't in season.