Shrimp Mango Avocado Salad
This light, fresh and hearty mango and avocado salad with shrimp is perfectly balanced thanks to salty feta and the bite of arugula - it's delicious!
Servings: 4 people
Calories: 441kcal
Ingredients
For the dressing:
- 2 tbsp freshly squeezed lime juice
- 1/4 cup olive oil
- 1 tbsp maple syrup
- 1 tsp dijon mustard
- salt and pepper , to taste
For the shrimp:
- 1 lb. (450g) unpeeled shrimp , peeled and deveined (approximately 2/3 lb. / 300g peeled shrimp)
- 1 lime , juice only
- 2 cloves garlic , minced
- 1 tsp cajun seasoning
For the salad:
- 1 large, ripe avocado , peeled, pitted and cubed
- 1 large mango , diced
- 1/2 red onion , finely sliced
- 1 cup cherry tomatoes , halved
- 3 cups baby arugula , loosely packed
- 2/3 cup feta cheese , crumbled
Instructions
- Make the dressing by combining the lime juice, olive oil, maple syrup, and Dijon mustard in a small jar with a lid. Cover and shake until mixed well. Taste for seasoning and add salt and pepper as needed. Set aside.
- Add the shrimp, lime juice, garlic, and Cajun seasoning in a bowl. Stir until the shrimp are coated. Let sit for about 15 minutes or so.
- In a frying pan, arrange the shrimp in a single layer and cook 2-3 minutes until they start turning opaque. Flip and cook 1-2 minutes more, until pink and cooked through. Transfer to a salad bowl.
- Place the avocado, mango, red onion, cherry tomatoes, arugula, and feta in the bowl with the shrimp and toss lightly. Add the dressing and toss gently to coat.
Nutrition
Serving: 1g | Calories: 441kcal | Carbohydrates: 29.7g | Protein: 29g | Fat: 25.8g | Cholesterol: 204.7mg | Sodium: 428.3mg | Sugar: 18.7g