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Home » Blog » Shrimp, Avocado, Mango and Fennel Salad

Shrimp, Avocado, Mango and Fennel Salad

August 20, 2015 //  by Dr. Sarah Ballantyne, PhD//  5 Comments

About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

I had cilantro in my fridge.  I’m one of those lucky people who loves cilantro (aka coriander leaf) and every food traditionally seasoned with it.  I was reading more about the genetic predisposition to love or hate cilantro (does anyone merely like or dislike it?), and found myself geeking out over the link (great article here).  Apparently, even if you think cilantro tastes like soap, you can grow to like it.   A collection of genes each contribute to how cilantro is perceived.  One gene controls whether we recognize a specific aroma in cilantro that we associate with soap.  Two other genes control how we taste bitter foods.  And a last gene controls how we detect pungency in foods, like in wasabe.  But, each of these is a a small effect.  And, people can train themselves to appreciate the subjective magnificence that is cilantro by regularly consuming it.  But, I digress.

Where was I?  Oh yes,  I had cilantro in my fridge.  And company was coming.  And I was in a creative mood.  I started thinking about all my favorite cilantro-laden foods:  guacamole, fruit salsa, pico de gallo, Thai flavors, and ceviche.  And then I had one of those typically horrible ideas:  what if I combine all of the above?

Normally, combining too many different flavors into one dish is doomed to failure.  But, since I’ve experimented with various pairings of the above inspirational dishes, I felt like going all in was likely going to work.  And boy, did it work!  The first time I made this, I found myself trying to get a little bit of shrimp, a little bit of avocado, and a little bit of mango onto each forkful, just so I could get all three flavors all at once (drenched in the limey-umami-filled cilantro dressing, of course).  But something was missing.  And I completely randomly announced to my company “this needs fennel”.


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I was right.  Adding shaved fennel bulb lent this salad a much needed crunchy texture, but it also contributed a perfect flavor to bring all the other competing flavors together.  I don’t know how I knew that fennel was the missing ingredient, but I’m glad I did.  This is quite possibly the best dinner salad I’ve ever eaten (leftovers were pretty amazing for lunch too!).

Bonus:  this recipe just happens to be entirely autoimmune protocol friendly!

Serves: 2-3
Prep time:  20-30 minutes
Cook time: none (as long as you’re using pre-cooked shrimp)

Shrimp Salad

Ingredients:

  • 1/2 cup chopped fresh cilantro
  • 3 Tbsp fresh lime juice
  • 3 Tbsp extra virgin olive oil
  • 2 Tbsp fish sauce
  • 1 lb precooked shrimp (I took all the tails off so it would be easier to eat)
  • 1/2 large fennel bulb, sliced extremely thin (I used a mandoline), about 3 cups
  • 1 medium mango, peeled and diced
  • 1/2 cup very finely sliced red onion
  • 1 large avocado, diced
  1. Combine cilantro, lime juice, olive oil, and fish sauce in a bowl or measuring cup.  Set aside.
  2. Toss shrimp, fennel, mango and onion in a bowl.
  3. Drizzle dressing over the salad and toss to completely coat.
  4. Add diced avocado and gently toss to incorporate.  If you’re making this salad ahead of time, keep the avocado separate and add just before eating.
  5. Enjoy!
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Reader Interactions

Comments

  1. Chris

    April 24, 2016 at 6:32 pm

    This looks awesome, but I’m allergic to mango. What would you suggest substituting to keep the same flavor profile?

    Thanks!

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  2. Pia

    April 26, 2016 at 11:02 am

    Dear PaleoMom, this is my first comment since I started following your blog a few months ago. I don’t remember what I was looking for when I happened on your blog for the first time, but I would just like to say how much I appreciate the science behind your posts (and all the work that goes into translating that for your readership). I am a big believer in the healing power of food and the joy a great meal can bring. So, here is to your fantastic recipe that I just made for lunch. It is so good. I don’t eat shrimp, so omitted those, but it still has my taste buds humming. Thank you!

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  3. krisna

    August 21, 2016 at 11:45 pm

    i want try….

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  4. Andrea

    September 29, 2016 at 5:28 pm

    I have to tell you, the whole time I was making this I was SURE it wasn’t going to like it. You have to understand, we’re from Amish country, PA Dutch, meat and potatoes heart of the world! The clerks at the grocery store didn’t know what the fennel was. (I’m even surprised they had it!) I’ve been doing AIP for just a week, and my family has tolerated it. But this… I loved it! My kids loved it!! Thank you so much!!

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  5. Kristi

    December 6, 2016 at 5:35 pm

    Delicious recipe. My family loved it!

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