As I was leaving work the other day, I picked up one of the free local health magazines at the exit. I flipped through quickly to see if there was anything interested, and came across a picture of a mango, avocado and black bean salad. I was totally inspired by how it looked, but wanted to create my own with some of my favorite ingredients. So I came up with this shrimp, mango, and avocado salad.
Instead of using canned black beans and whole corn kernels, I used shrimp as my protein and fresh corn kernels. This chunky salad can be served alone, with tortilla chips, wrapped in tortillas, or on top a bed of lettuce. Mr. Blakes will be eating his with tortillas and I plan to eat mine with a romaine lettuce mix.
This salad is the perfect mix of sweet and savory, crisp and creamy, and is very filling. It’s super easy to make, and if you can totally substitute another meat for the shrimp if you’re allergic. If you’re a vegan, take the shrimp out completely and replace with beans, tofu, or another meat substitute that can be served chilled.