Mango Avocado Salad
Prep Time:
30 minutes
Cook Time:
5 minutes
Servings:
Ingredients
  • 2 tablespoon rice wine vinegar
  • 2 mangoes, peeled and diced
  • 1 teaspoon granulated sugar
  • 1 tablespoon salt (kosher)
  • 2 teaspoon crushed red pepper, toasted
  • 1 teaspoon whole cumin seed, toasted and ground
  • juice of half a lime
  • ½ cup olive oil
  • 1 fluid ounces champagne vinegar
  • 3/4 cup orange juice concentrate
  • marinated mango
  • 2 avocado, halved, pitted, peeled, and sliced 1/4-inch thick
  • baby arugula
  • prepared vinaigrette
  • cooked shrimp
Directions
  1. Place the mangoes into a bowl. Sprinkle with the sugar and pour over vinegar. Toss to combine. Let sit for 30 minutes.
  2. Whisk all ingredients together in a small bowl. Allow to sit overnight to soften the pepper flakes. Blend well until the pepper flakes are quite small and not noticeable.
  3. Use 1/4 teaspoon red pepper flakes if you are not letting the vinaigrette rest overnight.
  4. Place marinated mango in the center of the plate. Top with the sliced avocado. Toss baby arugula with spicy orange vinaigrette and place on top of the avocado. Finally, place shrimp around the salad.