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Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts

Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts
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Shrimp Avocado Salad with Mango, Arugula, and Pine Nuts is a fresh, tropical salad featuring juicy shrimp, sweet mango, creamy avocado, and nutty toasted pine nuts. Light yet satisfying, it’s perfect for warm-weather meals or a quick, elegant lunch.

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

Instructions

  1. Toast pine nuts in a dry skillet over medium heat until golden and fragrant. Set aside to cool.
  2. If using raw shrimp, cook in a skillet with a bit of oil and salt until pink and opaque. Let cool.
  3. In a small bowl, whisk together olive oil, lime juice, salt, pepper, and honey (if using) to make the dressing.
  4. In a large bowl, combine arugula, mango, avocado, and shrimp.
  5. Drizzle the dressing over the salad and gently toss to combine.
  6. Top with toasted pine nuts and serve immediately.

Notes

  • Substitute arugula with baby spinach or mixed greens for a milder flavor.
  • Add red onion, cherry tomatoes, or feta for variety.
  • Cooked quinoa or couscous makes it more filling.
  • Toss avocado in lime juice to prevent browning.
  • Best served fresh; store components separately if prepping ahead.

Nutrition

Find it online: https://recipesbyliza.com/shrimp-avocado-salad-with-mango-arugula-and-pine-nuts/