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Fast and tasty
Mango avocado and arugula shrimp salad

Shrimp Salad with Mango, Avocado, and Arugula

Very tasty, beautiful, bright, healthy, and quick! This shrimp salad with mango, avocado, and arugula will give you a burst of energy and good mood for the whole day, and the lovely sweet-and-sour dressing rounds it out perfectly. You can make it in 20 minutes!

Maria

Recipe author

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Composition / ingredients

Servings:

Shrimp (peeled)

200

Arugula

100

Avocado

Mango

Walnuts

Vegetable oil

Lemon juice

Honey

Ground black pepper (a pinch)

Salt (a pinch)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 7 g

Fats 43 % 13 g

Carbohydrates 33 % 10 g

186 kcal

GI: 20 / 40 / 40

Cooking method

Cooking time: 30 min

Step 1:

How do you make shrimp salad with mango, avocado, and arugula? Very simple! First, gather all the ingredients. It's best to start with the dressing.
Step 2:

In a bowl, combine the vegetable oil, lemon juice, liquid honey, lemon zest, salt, and pepper. Whisk it all together with a fork. If the honey has crystallized, melt it in the microwave or a water bath and let it cool.
Step 3:

Now prep the main ingredients. The most important thing is choosing the right mango and avocado. The mango shouldn't be hard, but not too soft either — it should give slightly when pressed, and a ripe one has a noticeable aroma. The avocado also shouldn't be too soft; the skin shouldn't cave in under pressure but should spring back.
Step 4:

Boil the shrimp in boiling salted water for 2–3 minutes. The ingredient weight is for peeled shrimp, so buy a little extra.
Step 5:

Then cool the shrimp and peel off the shells. Use any size you like — large or small. I'm using king prawns.
Step 6:

Wash and dry the arugula. You can use a ready-made salad mix instead (such as a Tuscan blend).
Step 7:

I recommend rinsing the walnuts well (they're often treated with chemicals to extend shelf life), then toasting them in a dry skillet.
Step 8:

Peel the mango, halve it, remove the pit, and slice the flesh.
Step 9:

Halve the avocado, remove the pit, and peel it. Cut the flesh into small slices and sprinkle right away with lemon juice so it doesn't darken. Young avocados darken more slowly than older ones, so it's best to cut the avocado last, after everything else is ready, and add it straight to the salad.
Step 10:

Arrange the arugula, shrimp, avocado and mango slices, and walnuts on a platter. Drizzle with the dressing and serve right away. Enjoy!

Everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, so always season to your own taste. If you're trying a spice for the first time, go easy — some, like chili pepper, are especially easy to overdo.