Shrimp Mango and Avocado Salad W Passion Fruit Vinaigrette
Bursting with tropical flavors, this Shrimp, Mango, and Avocado Salad with Passion Fruit Vinaigrette is a refreshing dish perfect for warm-weather dining or a healthy, flavorful meal any time of year. Featuring succulent, pan-seared shrimp paired with sweet, juicy mango, creamy avocado, and crisp mixed greens, this salad delivers a delightful harmony of textures and tastes. The real star, however, is the vibrant passion fruit vinaigrette, a tangy-sweet blend made with fresh passion fruit pulp, honey, lime juice, and Dijon mustard, which ties all the components together beautifully. Ready in just 20 minutes, this salad is as quick as it is impressive, ideal for a light lunch, brunch centerpiece, or dinner starter. Garnish with fresh cilantro for an extra pop of color and herbaceous flavor, and savor the taste of the tropics in every bite!
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Recipe Information
Ingredients
- 450 grams Raw shrimp, peeled and deveined
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Ripe mango, diced
- 1 large Ripe avocado, diced
- 150 grams Mixed greens (e.g., arugula, spinach, lettuce)
- 4 tablespoons Passion fruit pulp (from fresh or canned fruit)
- 2 teaspoons Honey
- 1.5 tablespoons Lime juice
- 1 teaspoon Dijon mustard
- 2 tablespoons Fresh cilantro, chopped (optional garnish)
Instructions
Start by preparing the shrimp. Heat 1 tablespoon of olive oil in a skillet over medium heat.
Season the shrimp with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper, ensuring they are evenly coated.
Cook the shrimp in the heated skillet for 2-3 minutes per side, or until they turn pink and opaque. Remove from heat and set aside to cool slightly.
While the shrimp cool, prepare the salad ingredients. Dice the ripe mango and avocado into bite-sized pieces and wash the mixed greens thoroughly. Combine these in a large salad bowl.
In a small mixing bowl, prepare the passion fruit vinaigrette by whisking together the passion fruit pulp, honey, lime juice, Dijon mustard, 1 tablespoon of olive oil, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper. Whisk until smooth and well combined.
Add the cooked shrimp to the large salad bowl with the mango, avocado, and mixed greens.
Pour the passion fruit vinaigrette over the salad ingredients and gently toss to coat everything evenly.
Divide the salad into individual serving bowls or plates. Garnish with freshly chopped cilantro, if desired.
Serve immediately and enjoy this vibrant, tropical-inspired salad!
Nutrition Facts
Calories |
1358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 850 mg | 284% | |
| Sodium | 3066 mg | 133% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 62.0 g | ||
| Protein | 119.8 g | 240% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 516 mg | 40% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3457 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
