The first time I made this Shrimp, Avocado, and Mango Salad, it didn’t include fennel. I found myself trying to get a little bit of shrimp, a little bit of avocado, and a little bit of mango onto each forkful, just so I could get all three flavors all at once (drenched in the limey-umami-filled cilantro dressing, of course). But something was missing. And I completely randomly announced to my company “this needs fennel”.
I was right. Adding shaved fennel bulb lent this salad a much needed crunchy texture, but it also contributed a perfect flavor to bring all the other competing flavors together. This is quite possibly the best dinner salad I’ve ever eaten (leftovers were pretty amazing for lunch too!).
Shrimp, Avocado, Mango and Fennel Salad
- Combine cilantro, lime juice, olive oil, and fish sauce in a bowl or measuring cup. Set aside.
- Toss shrimp, fennel, mango and onion in a bowl.
- Drizzle dressing over the salad and toss to completely coat.
- Add diced avocado and gently toss to incorporate. If you’re making this salad ahead of time, keep the avocado separate and add just before eating.