Avocado, Mango and Shrimp Salad

How delicious avocado is! I certainly list it among the best contributions of California to modern society, along with Apple, Levi's and Brad Pitt. Who cares if neither Brad Pitt nor avocados are originally from California, that is just a subtlety. California owns about 80% of US avocado market and fruits grown here are available 12 months a year. Sweet! As for Brad Pitt, do I need to say more?

Browsing the net, I found out that the name comes from Spanish explorers who ventured in Central America. Since they weren't able to pronounce Aztec word ahuacatl, they called it aguacate, from which comes the word guacamole. The most curious thing is that the Aztec ahuacatl meant testicle, and the fruit was called that way because of its shape....!!??!!? I'd say.....let's discuss this!

Even mangos, which are available in produce stores all year round, are one of the reasons why I can forgive this part of the world for not having a decent pizza and for having crafted a pink salad dressing.
Mango is delicious by itself, but I also love it in savory dishes. It's very nice in chicken sandwiches, great in Mexican salsa, or even as a side for certain types of fish and crustaceans.

But avocado and mango together, they are a blessing! Maybe it's because they have a very similar shape, or because they both have a large pit inside, or maybe it's their pastel color, I don't know, but to me they are simply made for each other. In short, almost like me and Brad Pitt....


Mango, Avocado & Shrimp Salad
for 4 people

ripe avocado 2
mango 1
shrimp 8
lime 2
shallots 2 or 3
salt, pepper, olive oil, fresh cilantro

Clean the shrimps, removing their head and taking them out of the shells. Discard the black vein, but leave the tail. Or, do like I did and buy them already cleaned ; )
Steam them for few minutes until they turn a nice pink color. Cool down by placing them on some ice cubes, and set aside.
Peel the mango and cut it into small cubes. Cut avocados in half, discard the pit and scoop out the inside, leaving some of the pulp attached to the edges of the skin. Cut the flesh in small cubes and add them to the mango along with the shrimps. Dress with lime juice, sliced shallots, salt, pepper and olive oil to taste.
Place salad inside the reserved avocado shells, sprinkle with minced cilantro and serve immediately.