Shrimp, Avocado, Mango and Feta Salad

Shrimp, Avocado, Mango and Feta Salad

  • Prep: 5 min
  • Cook Time:
  • Total: 5 min
  • Serving: 4 Servings

A perfect luncheon salad, with a zesty and fresh mix of robust flavors.


  • 1/2 cup rice vinegar
  • 1/3 cup olive oil
  • 2 tablespoons brown sugar
  • 1 tablespoon chopped lemongrass
  • 2 teaspoons toasted sesame oil
  • 8 cups torn Bibb lettuce
  • 3/4 pound peeled and deveined cooked shrimp with tails attached, chilled (about 16)
  • 1 large avocado, halved, seeded, peeled, and sliced lengthwise
  • 1 large mango, halved, seeded, peeled, and cubed
  • 1/4 cup chopped green onion
  • 1/4 cup crumbled feta cheese or shredded farmer cheese


  1. Mix together the rice vinegar, salad oil, brown sugar, chopped lemongrass, and sesame oil in a small bowl with a whisk.
  2. Evenly divide the salad between 4 bowls, and then top with the shrimp, avocado and mango.
  3. Drizzle the vinaigrette over each salad and then top with the chopped green onion and cheese.

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