Best 6 Mango Avocado Papaya Shrimp Salad Recipes

AVOCADO AND PAPAYA SALAD

Steps:

• Slice the avocados lengthwise into 1/2-inch thick slices. Slice the papayas widthwise into 1/2-inch thick slices. Arrange overlapping slices on a serving platter, alternating slices of avocado and papaya.
• In a small bowl, combine the remaining ingredients and stir to combine. Spoon the dressing over the avocado and papaya. Serve immediately.

GEORGIE'S MANGO PAPAYA SALAD

Steps:

• Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside.
• Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool.
• Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.

PAPAYA, SHRIMP AND AVOCADO SALAD WITH CHILE-LIME

Steps:

• Partially scoop out the meat from the papaya, leaving about a 1/2 inch layer of fruit and cut the removed papaya in small dice.
• Combine with the remaining ingredients and spoon back into the papaya shells. Chill for up to 2 hours or enjoy immediately.

SHRIMP,PAPAYA & AVOCADO SALAD

Steps:

• Whisk together dressing ingredients in a small bowl, chil until ready to serve.
• On individual salad plates, place salad greens, cooled shrimp, avocado & papaya on top,.
• Sprinkle with chopped onions, salt and pepper and drizzle dressing over top.

SPICY SHRIMP SALAD WITH MANGO, AVOCADO AND LIME VINAIGRETTE

Steps:

• Put the shrimp in a bowl.
• Make the marinade: Pour 1/4 cup of the grapeseed oil into a small bowl. Add the garlic, paprika, 1/4 teaspoon cayenne pepper, orange zest and cracked black pepper and stir together. Set aside 1 tablespoon of the mixture, and pour the remaining marinade over the shrimp. Toss, cover and refrigerate for 30 minutes to 6 hours.
• Make the vinaigrette: In a small bowl, whisk together the reserved 1 tablespoon marinade, the lime juice and zest, the mustard, 1 teaspoon salt and the remaining pinch of cayenne. Slowly whisk in the remaining 1/4 cup grapeseed oil, then the olive oil. Season to taste with salt and white pepper.
• Put the onion, mango, avocado and lettuces in a large bowl. Dress lightly with 1/2 cup of the vinaigrette, or more if necessary, and season with salt and white pepper. (Extra dressing can be spooned over the shrimp.) Set aside.
• Heat the remaining 2 tablespoons grapeseed oil in a saute' pan set over medium high heat. Season the shrimp with salt, add them to the pan, and sear quickly, just over one minute on each side. Remove them from the pan and cover to keep them warm.
• Mound the salad in the center of a platter and surround it with the shrimp. Serve family style from the center of the table, passing any extra dressing alongside.

MANGO-AVOCADO SALAD WITH LIME VINAIGRETTE

Steps:

• In a large bowl, combine oil, lime juice, shallot, fish sauce, sugar and garlic; season with salt and pepper. Whisk until well blended, then stir in half of the cilantro. Reserve half of the dressing in a small bowl for serving.
• Arrange lettuce in an even layer on a serving platter. Add mangoes, snap peas and avocados to the large bowl and gently toss to evenly coat in the dressing.
• Arrange salad over lettuce and garnish with the remaining cilantro. Serve with the reserved dressing on the side, for drizzling.