Shrimp Avocado Salad

This shrimp avocado salad is a light, fresh, and protein-packed Mediterranean-style dish that comes together in under 20 minutes. With shrimp, creamy avocado, peppery arugula, sweet mango, crunchy pine nuts, and a tangy honey-lime dressing, it’s perfect for summer lunches, potlucks, or as a quick, healthy dinner.

Why You’ll Love This Recipe

I love this salad because it’s both nourishing and satisfying without feeling heavy. It’s colorful, vibrant, and has a wonderful mix of textures—juicy shrimp, creamy avocado, crisp greens, and crunchy nuts. The sweet mango balances the peppery arugula, and the simple honey-lime dressing ties it all together. It’s also incredibly versatile, so I can swap ingredients depending on what I have on hand, and I can use pre-cooked shrimp to make it completely no-cook.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cooked shrimp (peeled and deveined)

• Avocado, diced

• Fresh arugula

• Mango, diced

• Pine nuts

• Red onion, thinly sliced

Dressing

• Honey

• Fresh lime juice

• Olive oil

Directions

I start by preparing the dressing—whisking together honey, lime juice, and olive oil until well combined.

Next, I dice the avocado and mango, slice the red onion thinly, and toast the pine nuts in a dry skillet over medium heat until golden and fragrant.

In a large salad bowl, I combine the arugula, shrimp, mango, avocado, red onion, and pine nuts.

I drizzle the dressing over the salad and gently toss everything together so the avocado doesn’t get mashed.

I serve the salad right away for the freshest flavor and best texture.

Servings and Timing

This recipe serves 4 and takes about 20 minutes total—10 minutes for prep and 10 minutes to assemble and toast the pine nuts.

Variations

Sometimes I swap arugula for baby spinach or mixed greens, or replace mango with strawberries or pineapple for a different kind of sweetness. I can also add feta cheese for a creamy, salty note, or toss in cucumber for extra crunch. If I want a heartier version, I’ll add cooked quinoa or farro.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 1 day, but I keep the dressing separate if I plan to make it ahead. Once dressed, the avocado will start to brown and the greens will wilt, so it’s best enjoyed fresh.

FAQs

Can I use raw shrimp?

Yes, I can cook raw shrimp quickly in a skillet with a little olive oil and salt until pink and opaque, then let them cool before adding to the salad.

What can I use instead of mango?

Pineapple, peaches, strawberries, or even orange segments work beautifully in place of mango.

Can I make this salad ahead of time?

Yes, I prep all the ingredients ahead but keep the dressing separate and cut the avocado just before serving.

How do I keep avocado from browning?

I toss the diced avocado in a little lime juice before adding it to the salad—it helps maintain its bright color.

Is there a nut-free option?

I replace pine nuts with pumpkin seeds or sunflower seeds for the same crunch without the nuts.

Conclusion

This shrimp avocado salad is my go-to when I want something quick, colorful, and nourishing. The combination of sweet mango, creamy avocado, and savory shrimp makes every bite satisfying, and the simple honey-lime dressing keeps it light and refreshing. It’s perfect for summer meals and always a crowd-pleaser.

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