Shrimp Avocado Salad
This refreshing Shrimp Avocado Salad combines juicy shrimp, creamy avocado, peppery arugula, sweet mango, crunchy pine nuts, and a tangy honey-lime dressing for a quick and healthy meal. Ready in under 20 minutes, it’s perfect for summer lunches, potlucks, or a light dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad, Main Course, Lunch
- Method: Tossing, No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
Ingredients
- Salad:
- Cooked shrimp, peeled and deveined
- 1 avocado, diced
- Fresh arugula
- 1 mango, diced
- Pine nuts
- Red onion, thinly sliced
- Dressing:
- Honey
- Fresh lime juice
- Olive oil
Instructions
- Whisk together honey, lime juice, and olive oil in a small bowl to make the dressing.
- Dice avocado and mango, slice red onion thinly, and toast pine nuts in a dry skillet over medium heat until golden and fragrant.
- In a large salad bowl, combine arugula, shrimp, mango, avocado, red onion, and pine nuts.
- Drizzle with dressing and gently toss to combine, being careful not to mash the avocado.
- Serve immediately for the freshest taste and texture.
Notes
- Variations: Swap arugula for spinach or mixed greens; replace mango with strawberries, pineapple, or peaches; add feta cheese or cucumber for extra flavor and crunch. For a heartier salad, add cooked quinoa or farro.
- Storage: Best enjoyed fresh. Store leftovers in the refrigerator for up to 1 day, keeping dressing separate until ready to serve.
Find it online: https://cookedbymaya.com/shrimp-avocado-salad/
