Shrimp, Avocado, Mango, and Spinach Salad
Ideal for a satisfying and light dinner. This salad is a delicious blend of textures and flavors, with the sweetness of sliced mango, the crispness of cucumber, the creaminess of avocado, and the zest of red onion combining with juicy shrimp. Fresh spinach leaves produce a wholesome, vitamin- and mineral-rich basis. I dress the salad in a zesty dressing made with avocado oil and freshly squeezed lime juice to intensify the taste.
Directions.
Bring a big saucepan of water that has been salted to a boil. When the shrimp are brilliant pink and fully cooked, add them and simmer for about two minutes.
To halt the cooking process, drain and transfer to a basin with cold water. Then, drain once more.
Cut red onion, avocado, cucumber, and mango into dice.
Distribute spinach evenly across bowls, starting with a handful in each bowl. Top the spinach with chopped mango, cucumber, avocado, and red onion. Arrange the shrimp over the veggies. Put some salt and pepper to it. Add a lime juice and avocado oil drizzle. Add red pepper flakes according your taste.
Cooking Tips:
Selecting Shrimp: For optimal flavor, choose either fresh or premium frozen shrimp.
Ripeness of avocados and mangoes: To ensure that they are tasty and simple to slice, make sure that avocados and mangoes are ripe but not overripe.
Taste the salad as you’re preparing it to ensure that the tastes are balanced in a way that pleases you. Don’t be scared to play about with the proportions of spices and lime juice.
To maintain the freshness and crispness of the veggies, serve the salad very away after it has been cooked.
Variations: You may add more items, such tomatoes, peppers, or herbs, to the salad according to your taste.
Shrimp, Avocado, Mango, and Spinach Salad
Ingredients
- 1 pound shrimp cooked in salted water
- 1 1/3 mango diced
- 1 1/3 avocado diced
- 1/2 cucumber diced, I use English cucumber
- 1/2 onion red, diced
- 4 cups spinach I use baby spinach
- 4 tablespoons avocado oil
- 4 tablespoons lime juice
- Salt to taste
- Pepper to taste
- Optional: Red pepper flakes to taste
Instructions
- Bring a big saucepan of water that has been salted to a boil. When the shrimp are brilliant pink and fully cooked, add them and simmer for about two minutes.
- To halt the cooking process, drain and transfer to a basin with cold water. Then, drain once more.
- Cut red onion, avocado, cucumber, and mango into dice.
- Distribute spinach evenly across bowls, starting with a handful in each bowl. Top the spinach with chopped mango, cucumber, avocado, and red onion. Arrange the shrimp over the veggies. Put some salt and pepper to it. Add a lime juice and avocado oil drizzle. Add red pepper flakes according your taste.
