Shrimp Mango Avocado Salad with Arugula and Pine Nuts: A Fresh Summer Feast

Instructions

Step 1: Heat 2 tablespoons olive oil in a skillet over medium heat. Season shrimp with salt and pepper, then cook for 2-3 minutes per side, until pink and opaque. Set aside to cool slightly.

Step 2: In a small bowl, whisk together lime juice, honey, Dijon mustard, and extra-virgin olive oil to make the dressing. Adjust seasoning with salt and pepper.

Step 3: In a large salad bowl, combine arugula, diced mango, avocado, red onion, and cilantro.

Step 4: Add the cooked shrimp and toasted pine nuts to the salad. Drizzle with the prepared dressing.

Step 5: Toss gently to combine and serve immediately.

Storage Information

This salad is best enjoyed fresh. If storing, keep the shrimp and dressing separate from the greens and assemble just before serving. Store components in airtight containers in the refrigerator for up to 2 days.