Mango Shrimp Avocado Salad
This mango shrimp avocado salad recipe is a light and refreshing dish, the perfect combination of sweet and savory! Each bite has cooked shrimp, creamy avocado, and delicious fresh citrus flavor from the 5-minute dressing.
Equipment
- Mixing Bowls
Ingredients
For the Salad
- 1 lb shrimp peeled and deveined
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 4 cups mixed greens arugula, spinach, or romaine
- 2 mangoes diced
- 1 large avocado diced
- 1/4 cup fresh cilantro chopped
For the Lime Vinaigrette
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoons honey or maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon cumin
- 1/4 teaspoon salt
Instructions
- In a mixing bowl, add the shrimp, olive oil, garlic powder, smoked paprika, and salt. Toss well to combine, making sure the shrimp are coated in the spices. If you need to cook the shrimp - heat a pan or skillet over medium-high heat and cook for 2-3 minutes per side until opaque and cooked through.
- In a small bowl (or mason jar with lid), whisk together lime juice, olive oil, fresh minced garlic, honey, Dijon mustard, cumin, salt, and black pepper until well combined into a dressing. Set aside.
- Once your shrimp has finished cooking, add to a large mixing bowl. Mix in the fresh chopped mango, avocado, and cilantro. Pour the dressing over this mixture, and toss well to combine.
- To a serving bowl, add the mixed greens. Serve the shrimp, mango, and avocado salad on top of the greens, and toss well to combine.
Nutrition
Calories: 454kcalCarbohydrates: 37gProtein: 34gFat: 22gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.01gCholesterol: 243mgSodium: 608mgPotassium: 1096mgFiber: 7gSugar: 25gVitamin A: 2372IUVitamin C: 74mgCalcium: 137mgIron: 2mg
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