Mango and Shrimp Salad

Sweet mango, plump shrimp, and a chile-lime dressing make a salad that eats like a beach vacation — light, naturally gluten-free, and done in under half an hour. It works as lunch on greens or piled into lettuce cups as a starter.

Yield: Serves 4 · Time: 25 min

Ingredients

• 1 lb (450 g) shrimp, peeled and deveined
• 2 ripe mangoes, diced
• 1 avocado, diced
• 1/2 red onion, thinly sliced
• 1 red chile, minced
• 1/4 cup cilantro leaves
• 3 tbsp lime juice
• 2 tbsp olive oil
• 1 tsp honey
• 1/2 tsp fish sauce (check the label) or salt
• Butter lettuce to serve

Directions

1. Poach or sear the shrimp until just pink, 2–3 minutes; cool.
2. Whisk the lime juice, oil, honey, fish sauce, and chile into a dressing.
3. Toss the shrimp, mango, avocado, onion, and cilantro with the dressing.
4. Serve chilled over butter lettuce.

Pro tip: Ripe-but-firm mangoes hold their dice; overripe ones turn the salad into (delicious) salsa.

Gluten-Free Notes

A quick label-reading reminder: scan ingredient lists for wheat, barley, rye, and malt, and look for a gluten-free claim on anything processed. When a label is unclear, the manufacturer’s website usually settles it.

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Browse more in Soups & Salads, or explore our gluten-free breakfast recipe database and hot cereal guide.