Shrimp and Avocado Salad with Mango Dressing

Prep Time: 20 Minutes
Cook Time: 20 MInutes
Servings: 4
Difficulty: Easy


  • 3 cups diced mango, thawed if frozen, divided
  • ½ cup plain nonfat Greek yogurt
  • 2 Tbsp. honey
  • 2 Tbsp. lemon juice
  • ½ tsp. Kosher salt
  • ¼ tsp. ground black pepper
  • ¼ tsp. garlic powder
  • 8 cups shredded napa cabbage
  • 2 cups shredded carrots
  • 1 cup chopped green onion
  • 1 lb. small (91/120) cooked shrimp
  • 2 ea. ripe avocado, diced
  • ½ cup toasted almond slices

Nutrient Analysis

Calories from Fat190
Total Fat23g (35% DV)
Saturated Fat2.5g (12.5% DV)
Trans Fat0g
Cholesterol225mg (75% DV)
Sodium590mg (25% DV)
Carbohydrates52g (17% DV)
Dietary Fiber12g (48% DV)
Vitamin A270%
Vitamin C120%


  1. Place half the mango in a blender with yogurt, honey, lemon juice, salt, pepper and garlic. Blend until smooth.
  2. In a large bowl toss together remaining mango, cabbage, carrots, onion and shrimp. Add desired amount of dressing. Divide into serving bowls and top with avocado and almonds.
  3. Refrigerate leftovers.

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