Shrimp Avocado Salad

Why You’ll Love This Recipe

• Quick and Easy: Takes under 20 minutes to prepare, making it perfect for busy weeknights.
• Nutritious: Packed with protein from shrimp, healthy fats from avocado, and vitamins from fresh greens and mango.
• Versatile: Ideal as a side salad, light lunch, or dinner.
• No Cooking Required: Perfect for hot days when you want a delicious meal without turning on the stove.

Ingredients

• 1 pound cooked shrimp (peeled, tails off)
• 5 oz arugula
• 1 ripe mango, peeled, pit removed, diced into bite-sized pieces
• 1 avocado, peeled, cored, and diced
• ¼ cup red onions, thinly sliced
• ⅓ cup pine nuts, toasted

Dressing:

• Juice of 1 lime
• ⅓ cup extra virgin olive oil
• 3 tablespoons honey
• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Dressing: In a mason jar, combine freshly squeezed lime juice, extra virgin olive oil, and honey. Whisk with a fork until emulsified, or close the lid and shake to combine.
2. Marinate the Shrimp: In a medium bowl, toss half of the salad dressing with the cooked shrimp.
3. Assemble the Salad: In a large serving bowl, combine arugula, diced mango, diced avocado, and red onions.
4. Dress the Salad: Drizzle the remaining salad dressing over the arugula mixture (you don’t have to use the whole amount) and toss to combine.
5. Add Shrimp and Nuts: Top the salad with the marinated shrimp and toasted pine nuts. Season with salt and pepper, if desired.

Servings and Timing

• Servings: This recipe serves 4 people.
• Prep Time: Approximately 20 minutes.

Variations

• Greens: Substitute arugula with baby spinach, mixed greens, or butter lettuce.
• Fruit: Replace mango with peaches, nectarines, apricots, oranges, or grapefruit for a different flavor profile.
• Nuts: Swap pine nuts with toasted almonds, walnuts, or pecans.
• Protein: Use scallops, cooked lobster meat, or lump crab meat instead of shrimp.

Storage/Reheating

• Storage: Refrigerate the salad and dressing separately for up to 2 days.
• Reheating: This salad is best enjoyed fresh and cold. If you’ve used pre-cooked shrimp, there’s no need for reheating.

FAQs

What type of shrimp should I use?

Pre-cooked shrimp is convenient and works well in this recipe. If using raw shrimp, cook them until pink and opaque before adding to the salad.

Can I make this salad ahead of time?

Yes, but for the best texture, add the avocado and dressing just before serving to prevent browning and sogginess.

How do I toast pine nuts?

Preheat your oven to 350°F (175°C). Spread pine nuts on a baking sheet in a single layer and roast for about 5 minutes until golden. Watch closely to prevent burning.

What can I substitute for pine nuts?

Toasted pumpkin seeds (pepitas) are a great alternative if pine nuts are unavailable or if you’re looking for a more budget-friendly option.

Is this salad gluten-free?

Yes, all the ingredients in this salad are naturally gluten-free.

Can I add cheese to this salad?

While the original recipe is dairy-free, adding crumbled feta or goat cheese can enhance the flavor.

How do I prevent the avocado from browning?

Toss the diced avocado in a little lime or lemon juice before adding to the salad to slow down the browning process.

What other dressings can I use?

A simple balsamic vinaigrette or a citrus-based dressing can be good alternatives to the honey-lime dressing.

Can I use frozen mango?

Fresh mango is recommended for the best texture, but if unavailable, thawed frozen mango can be used.

How can I make this salad spicier?

Add a finely chopped jalapeño or a sprinkle of red pepper flakes to introduce some heat.

Conclusion

This Shrimp Avocado Salad is a delightful blend of flavors and textures, making it a versatile dish suitable for various occasions. Its quick preparation and healthy ingredients make it a must-try recipe for those seeking a refreshing and satisfying meal.

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