Shrimp Mango Avocado Salad

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Try making this Shrimp Mango Avocado Salad for your next lunch option! Shrimp is high in vitamins, low in calories, and reduces cell-damaging inflammation. Mango boosts immunity, improves digestion, and promotes eye health. Arugula strengthens bones, lowers blood pressure, and aids in weight management. Prepare this Shrimp Mango Avocado Salad for a flavorful midday meal and enjoy!

Ingredients:

  • 1 pound large shrimp, peeled and deveined

  • 5 cups fresh arugula

  • 1 large ripe mango, sliced

  • 1 large avocado, sliced

  • ½ cup walnuts, chopped

  • 3 tablespoons olive oil

  • 2 tablespoons fresh lime juice

  • 1 ½ teaspoons of garlic, minced

  • 1 teaspoon honey

  • 1 teaspoon Dijon mustard

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • ½ teaspoon paprika

Directions:

  1. In a large bowl, toss shrimp with 1 tablespoon olive oil, 1 teaspoon minced garlic, paprika, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ tablespoon lime juice.

  2. Heat a skillet over medium-high heat. Cook shrimp for about 2-3 minutes per side, until pink, opaque, and cooked through. Set aside to cool slightly.

  3. To prepare the dressing, whisk together remaining olive oil, lime juice, honey, Dijon mustard, garlic, salt, and black pepper until smooth.

  4. Add arugula to a large serving bowl. Arrange the sliced mango, avocado, and cooked shrimp over the greens.

  5. Top with chopped walnuts and dressing before serving and enjoy!