Shrimp Mango Avocado Salad is a fresh, tropical, and protein-rich salad featuring juicy shrimp, sweet ripe mango, creamy avocado, crisp vegetables, and a zesty lime dressing. This vibrant salad is perfect for a healthy lunch, light dinner, or summer gathering. Packed with lean protein, healthy fats, and fresh flavors, it's naturally gluten-free and ready in under 30 minutes.
Season the shrimp with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and fully cooked.
Let the shrimp cool slightly.
In a large bowl, combine the diced mango, avocado, cherry tomatoes, and red onion.
Whisk together the remaining olive oil and fresh lime juice to prepare the dressing.
Add the cooked shrimp to the salad, drizzle with the dressing, and gently toss until evenly coated.
Serve immediately, or chill for 10–15 minutes before serving for an extra refreshing taste.
250g shrimp, peeled and deveined
1 ripe mango, diced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
¼ cup red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp fresh lime juice
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