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!).
![Wide image of Shrimp, Mango, Avocado, and Fennel Salad in a square bowl on a wood table.](https://nutrivore.com/wp-content/uploads/2023/08/Shrimp-Salad-1200x900-1-800x600.jpg)
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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