Name: Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts
Prep time: 15 min
Cook time: 5 min
Total time: PT-488376H58M37S
Cuisine: Fusion
Ingredients: 8 oz cooked shrimp, peeled and deveined; 4 cups fresh arugula; 1 ripe mango, diced; 1 ripe avocado, diced; 2 tbsp pine nuts, toasted; 2 tbsp olive oil; 1 tbsp lime juice or lemon juice; 1 tsp honey or maple syrup (optional); 1/4 tsp salt; 1/4 tsp black pepper

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Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts is a fresh, tropical-inspired dish that brings together creamy, sweet, peppery, and nutty flavors all in one bowl. I love how light and vibrant it tastes, yet it still feels satisfying and nourishing. With juicy shrimp, ripe mango, buttery avocado, and toasted pine nuts, it’s a salad I keep coming back to, especially in warmer months.

Why You’ll Love This Recipe

I like this salad because it’s both elegant and easy to prepare. The contrast of textures—tender shrimp, soft avocado, and crunchy pine nuts—keeps every bite interesting. It’s also packed with nutrients, naturally gluten-free, and ready in minutes. I often make it for a quick lunch or serve it as a beautiful starter when I have guests over. Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts

Ingredients

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

Cooked shrimp, peeled and deveined
Fresh arugula
Ripe mango, diced
Ripe avocado, diced
Pine nuts, toasted
Olive oil
Lime juice or lemon juice
Honey or maple syrup (optional, for dressing)
Salt
Black pepper

Directions

I start by toasting the pine nuts in a dry skillet over medium heat until golden and fragrant, then set them aside to cool.
If I’m using raw shrimp, I cook them in a skillet with a touch of oil and salt until pink and opaque, then let them cool slightly.
In a small bowl, I whisk together olive oil, lime juice, a pinch of salt, black pepper, and a bit of honey if I want extra sweetness.
In a large mixing bowl, I combine arugula, mango, avocado, and shrimp.
I drizzle the dressing over the salad and gently toss everything together.
I sprinkle the toasted pine nuts on top just before serving.

Servings and timing

This recipe serves 2 as a main dish or 4 as a side.
Prep time: 15 minutes
Cook time (if needed): 5 minutes
Total time: 15–20 minutes

Variations

Sometimes I swap arugula with baby spinach or mixed greens for a milder base. I’ve also added sliced red onion, cherry tomatoes, or crumbled feta for more complexity. If I want a heartier salad, I add cooked quinoa or couscous. For extra zing, I occasionally mix in a bit of fresh chopped mint or basil.

storage/reheating

This salad is best enjoyed fresh, but I store leftovers in an airtight container in the fridge for up to 1 day. I keep the dressing separate if I know I won’t eat it all at once to prevent the arugula from wilting. I don’t reheat the shrimp—it’s best served chilled or at room temperature.

FAQs

Can I use frozen shrimp?

Yes, I use frozen shrimp often. I just thaw them fully and pat them dry before cooking or adding to the salad.

What mango works best?

I prefer ripe but firm mango so it holds its shape. Varieties like Ataulfo or Kent work great because they’re sweet and smooth.

How do I keep avocado from browning?

I toss avocado in a little lime juice right after cutting. It keeps the color fresh and adds extra brightness to the salad.

Is this salad good for meal prep?

I prep the ingredients ahead but keep the avocado and dressing separate until I’m ready to serve. That keeps everything fresh and crisp.

Can I grill the shrimp?

Definitely. Grilled shrimp adds a smoky flavor that works beautifully with the mango and arugula.

Conclusion

Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts is a light yet indulgent dish that brings a tropical flair to my table. It’s quick to throw together, bursting with color and texture, and perfect for days when I want something fresh and flavorful without much fuss.