Summer Shrimp, Avocado, Mango and Mozzarella Salad

Ingredients

• 1 tablespoon Avocado oil (Can be substituted with olive oil or sunflower oil)
• 1 Garlic clove (Finely chopped)
• 170 g Peeled shrimp (Raw, peeled)
• 1 small Cucumber (Seeded, diced)
• 1 medium Avocado (Ripe but firm, flesh removed with a spoon)
• 1 small Mango (Fully ripe, diced)
• 100 g Mozzarella (or feta) (Diced; feta can replace mozzarella)
• 1 pinch Salt
• 1 pinch Ground black pepper
• 1 tablespoon Chives (Chopped)
• 1 tablespoon Lime juice (Fresh, squeezed)
• 2 tablespoons Soy sauce (Low-sodium preferably)
• 1 teaspoon Toasted sesame seeds (Lightly toasted)

Instructions

1. Prepare the vegetables and fruits

   Wash the cucumber, halve it, remove the ends and dice it. Halve the avocado, remove the pit, scoop out the flesh with a spoon and dice it. Dice the mango. Chop the chives. Place all the dice in a large bowl.

   Time: PT10M

2. Sauté the garlic

   Heat the pan over medium heat, add 1 tablespoon of avocado oil, then the chopped garlic. Sauté until golden, about 2 minutes.

   Time: PT2M

   Temperature: feu moyen

3. Cook the shrimp

   Add the 170 g of peeled shrimp to the pan, lightly salt and cook for 3 minutes, stirring until they turn pink and opaque.

   Time: PT3M

   Temperature: feu moyen‑élevé

4. Assemble the salad

   Transfer the cooked shrimp into the bowl containing the cucumber, avocado, mango and mozzarella dice. Add salt, pepper, chives, lime juice, soy sauce and toasted sesame seeds. Toss gently but thoroughly.

   Time: PT5M

5. Refrigerate before serving

   Cover the bowl with plastic wrap and place the salad in the refrigerator for at least 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

20 g

Fat

15 g

Fiber

5 g

Ingredient Substitutions

• Instead of Avocado oil: olive oil, sunflower oil
• Instead of Garlic clove: garlic powder
• Instead of Peeled shrimp: grilled chicken, firm tofu
• Instead of Cucumber: zucchini
• Instead of Avocado: extra mango, pear
• Instead of Mango: kiwi, pineapple
• Instead of Mozzarella (or feta): feta, goat cheese
• Instead of Chives: parsley, cilantro
• Instead of Lime juice: lemon juice
• Instead of Soy sauce: gluten-free tamari
• Instead of Toasted sesame seeds: sunflower seeds

Equipment Needed

• Pan
• Chef's knife
• Cutting board
• Large mixing bowl
• Tablespoon (measure)
• Teaspoon (measure)
• Wooden or silicone spatula

Critical Steps — Do Not Skip

• Do not burn the garlic
• Do not overcook the shrimp
• Use a ripe but firm avocado
• Add the dressing just before serving to avoid excess moisture

Chef Tips from the Video

• Avocado oil provides a neutral flavor and handles high temperatures well.
• Lightly toast the sesame seeds before adding to intensify their aroma.
• Serve the salad on a bed of young greens (arugula, spinach) for extra texture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days.

Freezer: Not recommended to freeze; the texture of the fruits and avocado deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the cucumber, avocado and mango the day before and keep them separate in the refrigerator with a drizzle of lime juice on the avocado.
• Cook the shrimp ahead of time, let them cool and refrigerate in an airtight container.
• Prepare the dressing (lime juice, soy sauce, oil, sesame) ahead of time and keep it chilled.