This recipe for Shrimp Mango Avocado Salad is loaded with fresh healthy ingredients. The creamy avocado, sweet mango, and sizzling shrimp are tossed with a zesty cilantro lime dressing. So delish, refreshing, and easy to make which is perfect for a hot summer day! 

While some people are already craving and beginning to cook all of the comfort foods that come with the fall, I am still in summer mode. It’s August and I live in Texas. It’s HOT y’all and I’m still craving light refreshing food!

I have been obsessed with making this Shrimp Mango Avocado Salad. It has been on repeat here for the past few weeks. Mangos and avocados were made for each other, and I love coming up with summer recipes that marry the two. This salad is the perfect combination of sweet, creamy, and spicy, and it’s sooo quick and easy.

Tammy’s Tips and Tidbits About Shrimp Mango Avocado Salad

Mangos

Not only are mangos delicious, but they are packed with nutrients that have several health benefits, but I’ll just list a few. They are high in antioxidants that protect your cells against free radicals. Mangos have immune-boosting nutrients some of which include vitamins A and C. They contain plenty of water and fiber which can aid in digestive health.

When choosing a mango, rather than focus on color, you want to focus on how the mango feels and smells. Gently squeeze the mango. A ripe mango will give slightly and it will be fragrant. If your mango isn’t quite ripe yet, you can place it out at room temperature until ripe. Check out this video for tips on how to perfectly cut a mango. https://www.mango.org/how-to-cut-a-mango/

Mixed Greens

I used mixed greens in this salad, but baby spinach would also be delish!

Cilantro Lime Vinaigrette

The dressing can be mixed into the salad or served on the side to allow everyone to dress their own salad – which is what I like to do.

If you are not a cilantro lover like myself, you can easily make a lime vinaigrette dressing instead of cilantro lime. Simply leave out the cilantro and add 1 teaspoon of Dijon mustard! 

This cilantro lime vinaigrette is also delish on tacos, mixed in grain bowls, and makes a great marinade.

Hold onto to summer a little longer and go make this Shrimp Mango Avocado Salad! You won’t regret it!

Print

Shrimp Mango Avocado Salad with Cilantro Lime Vinaigrette

Course Dinner, Lunch, Main Course, Salad

Cuisine American

Keyword easy dinner, easy lunch, quick summer dinner, shrimp salad, summer salad

Prep Time 20 minutes

Cook Time 10 minutes

Servings 6

Ingredients

For the Shrimp

• 1 lb peeled and deveined large shrimp
• 1 tbsp avocado oil
• salt and pepper to taste

For the Salad

• 6 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1 English cucumber, sliced 1/4 inch thick and halved
• 1 avocado, cut into 1-inch chunks
• 1 mango, peeled and cut into 1-inch chunks
• 1/2 small red onion, thinly sliced
• 1 small jalapeno, sliced optional
• fresh cilantro, chopped for garnish
• queso fresco for topping optional

Cilantro Lime Vinaigrette

• 1/4 cup olive oil
• juice from one small fresh lime
• 1/4 cup fresh cilantro, roughly chopped
• 3 tbsp white vinegar
• 2 cloves, garlic
• 1/4 tsp ground cumin
• 2 tsp honey
• salt and pepper to taste

Instructions

For the Cilantro Lime Vinaigrette

1. Pulse all of the ingredients in a food processor or blender until smooth. Season to taste. Set aside.

For the Salad

1. Add mixed greens to a large salad bowl. Top with tomatoes, cucumber, red onion, mango, avocado, and jalapeno.

For the Shrimp

1. Season shrimp with salt and pepper. Heat a large skillet over medium-high heat. Add avocado oil to the pan, then add shrimp. Cook for about 2 minutes on one side and then turn over and cook until shrimp are opaque about 1-2 minutes longer.

2. Add the shrimp to the salad.

   At this point you can drizzle dressing over the top of the salad, adding as much as desired. Toss salad and top with queso fresco and cilantro.

   Alternatively, you can leave the dressing on the side and allow everyone to dress their own salad.

Recipe Notes

We recommend using organic ingredients whenever possible.

Here are a few other summer recipes you might enjoy!

Whole Wheat Couscous Salad with Feta

Orzo Salad With Sun-Dried Tomatoes, Pine Nuts, And Feta

Top 5 Ways To Use Pesto Other Than Pasta