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Normally, Fridays in our home are “Guaca-Fridays” – e.g. we race home from work so we can make fresh guacamole and hang out on the couch to enjoy that and some end-of-the-week refreshments. This past Friday, however, I had eaten two gut-bomb meals with clients earlier in the day and needed something a little lighter.

Stopped in at the store on the way back into town to seek inspiration. The avocados called to me (par usual), but there were some fragrant, ripe  (and cheap) mangoes that looked pretty amazing.

The proverbial lightbulb went off in my head. The following is what we ended up having for dinner. It’s quick, simple and pretty (QSP! Hmmm….perhaps I need to give each recipe a QSP rating?!)

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Note: For this week’s “Credit Where Credit is Due,” the lime-agave vinaigrette is a modification of the original recipe given to me by my food goddess/nutritionist extraordinaire Lyn-Genet Recitas, author of the soon-to-be-published The Plan.

Shrimp, Mango and Avocado Salad with Lime-Agave Vinaigrette
serves 2 


1/4 c extra-virgin olive oil
1/4 c fresh lime juice
1 T mixed dried herbs (I used dried basil and oregano)
1 T agave nectar
1 T mustard


Mixed greens, washed
1/4 c red onion, diced
1 mango, seeded and diced (watch your fingers. Those suckers are slippery!)
1/2-1 avocado, sliced (we used the whole thing, avocado junkies that we are)
12-16  cooked shrimp

1. To make the vinaigrette: slowly whisk lime juice into the olive oil. Whisk in herbs, agave nectar and mustard. Set aside.

2. In a large bowl, add mixed greens, red onion and mango. Toss with desired amount of vinaigrette. Divide and place onto serving dishes of your choice.

3. Top with avocado slices and shrimp.

Shrimp Mango Avocado Salad