There are so many wonderful elements to this salad. In addition to the savory shrimp and soft avocado, you get a creaminess and spiciness from the dressing paired with sweetness from the mango and a wonderful crunch from the scallions. To top it all off, you also get your own personal portion in a cup, which is a hollowed-out avocado! My family absolutely loved these and my daughter asked for two servings! She was even anxious to take a break from playing with her neighbor friends to give her very own food critic rating (see below). The only downside to these is that they don't last long... they will be gone before you know it!
Yields 4 servings
- 1 lb shrimp, peeled, deveined and tails removed
- 2 avocado, cut in half lengthwise and pit removed
- 2 mango, sliced into 1/4-inch pieces
- 1/4 c scallions, diced
- 1/2 c creamy chipotle dressing, recipe here (or store-bought)
- 2 tbsp olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
Heat the oil in a large skillet to medium heat. Season the shrimp with salt and pepper and saute until cooked through and pink in color. Set aside.
Using a knife, gently make slits in the skin of each avocado half making a cross-hatch pattern. Carefully scoop out the avocado flesh and place it in a large bowl. Reserve the avocado peels and set aside.
Coarsely chop the cooked shrimp and place it in the bowl with the avocado. Add the mango, scallions and creamy chipotle dressing, stirring well to combine. Season with salt and pepper.
Scoop the salad into each avocado peel.
Two (chalky) thumbs up!