Description
This Shrimp Avocado Salad is a refreshing and healthy Mediterranean-inspired dish, perfect for hot summer days. Packed with protein from shrimp, healthy fats from avocado, and a burst of vitamins from fresh greens and mango, this salad is quick to make and can be served as a side or main dish. With no cooking required, it’s an ideal choice for picnics, BBQs, or light lunches. This low-carb, gluten-free, and dairy-free recipe is also high in fiber, making it a nutritious meal option for any occasion.
Ingredients
- 1 pound cooked shrimp (peeled, tails off)
- 5 oz arugula
- 1 ripe mango, peeled, pit removed, diced
- 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
Instructions
- Prepare the Dressing: In a mason jar, combine freshly squeezed lime juice, olive oil, and honey. Whisk until emulsified or shake the jar to mix thoroughly.
- Marinate the Shrimp: In a medium bowl, toss half of the dressing with the cooked shrimp.
- Assemble the Salad: In a large bowl, combine arugula, diced mango, avocado, and red onions.
- Dress the Salad: Drizzle the remaining dressing over the salad (you don’t have to use all of it) and toss to coat.
- Add Shrimp and Nuts: Top with marinated shrimp and toasted pine nuts. Season with salt and pepper as desired.
Notes
- Substitutions: Swap arugula with spinach, mixed greens, or butter lettuce. Use peaches or oranges instead of mango, and try almonds or walnuts instead of pine nuts.
- Storage: Store salad and dressing separately in the fridge for up to 2 days. Best served fresh.
- Toasting Pine Nuts: Roast at 350°F (175°C) for 5 minutes, keeping a close eye to avoid burning.
- Prep Time: 20 minutes
- Category: Salad
- Method: No-Bake
- Cuisine: Mediterranean
