Juicy Mango Avocado Shrimp Salad – A Summer Must-Try!

This vibrant salad combines tropical flavor with healthful nutrition. One blogger even declares it a “favorite summer salad” loaded with “ripe, juicy mango pieces tossed with cooked shrimp and avocado”. The mix of sweet mango, creamy avocado, and spiced shrimp bursts with color and taste, making it as photogenic as it is delicious – perfect for food bloggers’ feeds. Best of all, it’s light and nutritious: shrimp are “packed with nutrients and low in calories” (rich in protein), while the fruit and avocado add vitamins, fiber and healthy fats. In short, this salad is a guilt-free indulgence – a quick, wholesome meal ideal for health-conscious eaters and easy enough for any home cook to whip up.

Ingredients and Quantities

Gather fresh, whole-food ingredients to make this salad shine. For a serving of four, you will need:

• Shrimp: ~500 g large shrimp (peeled and deveined). Season with a pinch of salt and pepper, plus spices like cumin (≈2 g) and smoked paprika (≈2 g) if desired.

• Mango: ~600 g ripe mango flesh (about 2 large mangoes), peeled and diced.

• Avocado: ~300 g ripe avocado (about 2 medium), diced.

• Greens: ~150 g mixed salad greens or lettuce, washed and chopped.

• Vegetables: ~100 g cherry tomatoes, halved; 50 g red onion, thinly sliced.

• Dressing: 30 ml fresh lime juice (from about 2 limes) mixed with 30 ml extra-virgin olive oil, and salt/pepper to taste. (Optionally add 5 ml honey or agave for a touch of sweetness.)

• Garnish: Handful of chopped fresh cilantro (optional) for extra aroma and color.

All measurements are metric. These simple, wholesome ingredients provide protein, healthy fats, and plenty of vitamins and fiber – a balanced mix for a nourishing salad.

Nutritional Benefits and Features

• High-Protein, Low-Calorie: The shrimp delivers about 24 g of lean protein per 100 g cooked. Because shrimp are “low in carbs and calories and packed with nutrients”, they support weight management while filling you up.

• Heart-Healthy Fats: Avocado contributes rich monounsaturated fats (oleic acid) and fiber. Harvard research notes that “avocados’ mix of fiber, healthy fat, and antioxidants… may add up to better heart health”. These good fats also help absorb vitamins and keep your cholesterol in check.

• Vitamins and Antioxidants: Mango is an immune-booster – one cup (~165 g) provides about 67% of daily Vitamin C and 10% of Vitamin A. It also contains antioxidants and enzymes that protect cells and aid digestion. Avocado adds vitamin K, E and folate. Together the fruits and vegetables paint a rainbow plate rich in phytonutrients that fight inflammation.

• Fiber & Digestion: Fiber from mango, avocado, and leafy greens promotes healthy digestion. Mango’s fiber and digestive enzymes help prevent constipation. A fiber-rich salad leaves you satisfied longer, which is great for a balanced diet and weight control.

• Low-Processed, Gluten-Free: This salad is built on whole foods (fresh produce and seafood) with no refined ingredients, aligning with a healthy-living philosophy. It’s naturally gluten-free and can be made dairy-free, making it adaptable for various dietary needs.

Cooking Instructions

Follow these simple steps to prepare the salad:

1. Prepare the shrimp: Pat the shrimp dry and season with salt, pepper and your chosen spices (e.g. a pinch of ground cumin and paprika). Heat a nonstick skillet over medium-high heat with 15 ml olive oil. Sear the shrimp about 2 minutes per side, until opaque and just cooked through. Remove from heat and let cool slightly.

2. Prep the produce: While the shrimp cook, peel and cube the mango and avocado. Slice the red onion and halve the cherry tomatoes. Gently toss the fruit and vegetables together in a large bowl.

3. Make the dressing: In a small bowl, whisk together the lime juice, remaining 15 ml olive oil, and a pinch of salt and pepper. (Optionally stir in 5 ml honey or a minced garlic clove for extra flavor.) This simple vinaigrette highlights the fresh ingredients without extra cream or sugar.

4. Assemble the salad: Arrange the mixed greens on a platter or in a serving bowl. Top with the mango, avocado, onion and tomatoes. Arrange the cooked shrimp on top. Drizzle the lime dressing over everything and gently toss to combine. Garnish with cilantro if using.

5. Serve immediately: Enjoy the salad chilled or at room temperature. (Leftovers keep well if you toss the avocado and dressing separately to prevent browning.)

This easy process means you can have a meal on the table in minutes – one source notes the entire salad can come together in about 10 minutes. It’s a fuss-free recipe perfect for a quick healthy lunch or light dinner.

Healthy Living Takeaway

This Mango Avocado Shrimp Salad is a shining example of healthy living: it’s nutrient-dense, flavor-packed, and easy to make. Each ingredient contributes beneficial nutrients (lean protein, fiber, vitamins and good fats). Health-conscious readers will love its balance of macronutrients and antioxidants, while casual home cooks will appreciate the short prep time and simple steps. The salad’s bright colors and textures also make it a hit with food bloggers – its “rainbow” appeal looks gorgeous on camera. Ultimately, it’s a summer-ready recipe you can feel good about enjoying, knowing each bite supports your wellness goals.