I was given, by a very lovely lady at my old apartment building, a cookbook called Yum and Yummer, by Greta Podleski, a Canadian author of four very successful healthy eating cookbooks. She and her sister, Janet, created the Looneyspoons cookbooks and I must say they are the BEST cookbooks! Fun to read, exciting pictures of fabulous food and delicious, easy-to-follow recipes for a beginner cook.
I found this recipe and have tried it, but neglected to take my own picture (in reality, her picture looks a lot better than mine would have) and it was so delicious I wanted to share!
2 tbsp. olive oil
2 tbsp. freshly squeezed lime juice
2 tsp. liquid honey
1 tsp. Dijon mustard
1/2 tsp. grated lime zest
1/4 tsp. each sea salt and ground pepper
1/8 tsp. each ground cumin and chili powder
1 lb (454 grams) large cooked shrimp, chopped (about 25-30 per pound)
2 medium mangos, cubed
1 large or 2 small avocados, cubed
1 cup peeled, diced English cucumbers
1 cup quartered grape tomatoes
2/3 cup green onions
1/4 cup chopped fresh cilantro
Whisk together all dressing ingredients, refrigerate until ready to use.
Combine all salad ingredients in a large bowl. Mix gently to avoid mashing the avocado. Give dressing a quick whisk and add to salad. Mix gently until salad is coated with dressing. Add more salt and pepper if desired.
Divide salad among small cups (see photo below) and serve with small spoons. May be served immediately or refrigerated until serving time.
Greta does not recommend using baby shrimp for this recipe. Also, don’t prepare this salad too far ahead of time as avocados tend to turn brown quickly. Fresher is better!
And my own tip – this is great for lunch, and to be honest, I ate it all myself and used a regular plate and a normal sized spoon! I was the only one who liked avocados back home so I had this all to myself! I halved the recipe since I knew it was just for me and it was a perfect sized meal for one !