This is quite possibly my favorite dinner salad: shrimp, avocado, mango, red onion, and fennel with a limey-umami-filled cilantro dressing. Leftovers make an amazing lunch too.
Featured Ingredients
Shrimp is a fantastic source of iodine, providing 161% of the daily value per 4-oz serving, along with at least 10% or more of the daily value of 14 other different nutrients including vitamins, minerals, functional fats, phytonutrients and protein.
A 1-cup serving of mango delivers at least 10% or more of the daily value of 10 different nutrients including vitamins, minerals, and phytonutrients. Mango is a top food source of myo-inositol, an important vitaminlike compound which has been shown to improve insulin sensitivity and reduce anxiety.
Fennel, the aromatic edible-bulbed herb with a distinctive flavor similar to licorice and anise, is particularly rich in vitamin K, beneficial phytonutrients such as polyphenols and carotenoids, vitamin C, and dietary fiber.
Shrimp, Avocado, Mango and Fennel Salad
Ingredients
Instructions
- 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.
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