Mango Avocado Shrimp Salad - cooking recipe

Ingredients

For dressing
3 tablespoons fresh lime juice
2 tablespoons canola oil
1 tablespoon sugar
For salad
2 large firm-ripe mangoes, peeled, seeded, and cut into 3/4 inch cubes (2 lbs. total)
2 medium firm-ripe avocados, peeled, seeded, and cut into 3/4 inch cubes (1 lb. total)
2/3 cup thinly sliced green onion
2/3 cup chopped cilantro leaf
1 tablespoon minced fresh hot chili pepper (or 1/2 tsp. dried red chile flakes)
1 lb peeled cooked shrimp (sized 70 to 110 per lb.)

Preparation

Whisk together all dressing ingredients in a large bowl.
Add all salad ingredients and gently toss to combine.
Serve immediately, or cover and chill up to 1 hour.