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A bright, refreshing salad of juicy poached shrimp, sweet mango and pineapple, creamy avocado, and crisp cucumber, tossed in a honey-lime dressing with a hint of chili. Ready in 25 minutes and perfect for summer lunches or as a light dinner.

Ingredients

  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1 ripe mango, peeled and diced
  • 1 cup fresh pineapple chunks
  • 1 cup strawberries, hulled and quartered
  • 1 ripe avocado, diced
  • 1 small cucumber, diced
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh cilantro, chopped
  • 2 tablespoons fresh mint, chopped
  • 4 cups mixed salad greens (optional, for serving)

Honey-Lime Dressing:

  • 3 tablespoons fresh lime juice (about 2 limes)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon chili flakes (or 1/2 small jalapeño, minced)
  • 1/4 teaspoon black pepper

Instructions

  1. Pat the shrimp dry and toss with the olive oil and 1/4 teaspoon of the salt.
  2. Heat a large skillet over medium-high heat. Cook the shrimp 2 to 3 minutes per side, until pink, opaque, and lightly golden. Transfer to a plate and let cool for 10 minutes, then refrigerate until ready to use.
  3. In a small bowl or jar, whisk together the lime juice, olive oil, honey, lime zest, chili flakes, remaining 1/4 teaspoon salt, and black pepper until smooth.
  4. In a large bowl, combine the mango, pineapple, strawberries, cucumber, red onion, cilantro, and mint.
  5. Add the cooled shrimp and drizzle with about three-quarters of the dressing. Toss gently to coat.
  6. Gently fold in the avocado last so it doesn’t turn mushy.
  7. Serve over a bed of salad greens if desired, with the remaining dressing on the side. Serve immediately or chill for up to 30 minutes.

Notes

  • Shrimp: Pre-cooked shrimp works in a pinch; thaw, pat dry, and skip steps 1 and 2.
  • Fruit swaps: Try papaya, orange segments, grapes, or watermelon in place of any of the fruit.
  • Make ahead: Cook the shrimp and make the dressing up to 1 day ahead. Cut the fruit and add the avocado just before serving.
  • Storage: Leftovers keep in an airtight container in the fridge for up to 1 day, though the avocado and fruit will soften.
  • Spice level: Omit the chili for a milder salad, or add extra for more heat.
  • Gluten-free and dairy-free as written.

Nutrition

Find it online: https://thefamilycooking.com/shrimp-fruit-salad/