Shrimp, Crab, and Avocado Salad with Mango-Lime Vinaigrette


There’s nothing like a delicious and refreshing salad during the hot, summer months. It sure is starting to heat up here in Austin and it will only get hotter. Come July, it will be so hot outside and the thought of going to work in my chef coat and long pants every day already makes me want to sweat. It will be pretty miserable but if I’m eating light foods, I won’t feel as heavy which is beneficial during the brutal summer months.

I love seafood and could eat it every single day. Luckily, when cooked the right way, seafood is a healthy option with many health benefits. Seafood is nutrient-rich food loaded with protein, vitamins, and minerals. Being from Louisiana, I definitely know what good seafood is. Sorry east coast and west coast people, but you’ve never had some amazingly cooked seafood dishes until you have visited South Louisiana. Crawfish etouffé, seafood gumbo, crawfish pie, shrimp creole, bbq shrimp, jumbo Gulf crab legs.. the list goes on and on. Even though these dishes are super tasty, they aren’t exactly waistline friendly. Thankfully, this shrimp, crab, and avocado salad will satisfy your seafood appetite without sabotaging your swimsuit bod. Plus, the mango-lime vinaigrette will definitely wake up your taste buds. You haven’t had anything like it!

For this recipe you will need:

1 cup boiled shrimp or cocktail shrimp from the grocery, cut into bite size pieces

1/2 cup jumbo lump crab meat

1 cup avocado, cubed

1/2 cup watermelon, cubed

1/4 cup red onion, small dice

2 Tbsp fresh cilantro, chopped

For the mango-lime vinaigrette:

1 peeled mango, chopped

1 lime, zested and juiced

1 tsp dijon mustard

1 tsp salt

1 tsp sugar

1/4 cup rice wine vinegar

1/2 cup vegetable oil

For the salad, combine the shrimp, crab meat, avocado, watermelon, red onion, and cilantro. Toss gently making sure not to mash the avocado. Set aside. For the vinaigrette, puree the mango, lime zest and juice, salt, sugar, and dijon mustard in a blender. Gradually blend in the rice wine vinegar followed by the vegetable oil. Pour onto the salad and toss everything together. Season with salt and pepper to taste.

I can’t take all of the credit, I borrowed the mango-lime vinaigrette recipe from the Food Network. (Shh… don’t tell them!) They are my go-to source when I need some help in the creative food department! I hope you love this recipe as much as I do because it truly is refreshing, delicious, and healthy. Bon Appetit!

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