This Mango and Avocado Salad With Shrimp is the easiest holiday appetizer or starter! This salad is the perfect blend of salty and sweet and a total showstopper.
This fancy looking salad has holidays (or any celebratory feast) written all over it. Think Thanksgiving, Christmas, New Year's Eve, Valentine's Day, Easter, Birthdays, Anniversaries, Mother's Day, Showers, any kind of celebrations.
This dish is great for any cocktail party when you want to put out elegant appetizers to impress.
Best thing about this mango and avocado salad with shrimp is that it looks gourmet and fancy but it's super easy and simple!
The secret to making any dish look fancy is to serve it in glasses like Mango Sago Tapioca Pudding, Fluffy Aquafaba Chocolate Mousse or Strawberry and Mint Fruit Salad.
⭐ Why you'll love this recipe
- This mango and avocado salad is colorful and delicious.
- Perfect blend of sweet and salty.
- Super easy to make but looks fancy.
- This salad is the perfect holiday appetizer.
- This recipe is paleo and AIP compliant.
📖 Ingredient notes
- Mango. Make sure to choose a perfectly ripe mango. It will bring the sweetness in this salad. If you want to find out about mango's nutrition facts, I encourage you to read my article on Yellow Fruits.
- Avocado. Again, make sure to select a ripe avocado.
- Shrimp. To make this mango and avocado salad you will need cooked and peeled shrimps.
- Pomegranate arils/seeds. If you need to know how to remove the arils from a pomegranate you can watch this video.
- Cilantro (coriander leaves). You can either use fresh or frozen cilantro. It will add both flavor and a nice green color to your holiday appetizer.
For the quantities and complete list of ingredients for this mango and avocado salad with shrimp, please see the recipe below.
And if you have some avocado leftovers, you can make my 4 Ingredient Guacamole Recipe.
💭 Variations
Instead of mango, you can use grapefruit, kiwi or pineapple.
🔪 Step by step instructions
- Cut mango, avocado and shrimp into bite-sized pieces and put them in a mixing bowl.
- Add one tablespoon pomegranate arils to the bowl along with the lemon juice, oil and sea salt. Toss to coat.
- Right before serving, toss again if you have stored the salad in the fridge and transfer it into 2 coupe glasses (or any other glasses of your choice). Garnish with the rest of pomegranate arils. And voilà! Bon appétit!
👩🏻🍳Top tips
Make sure to cut all the ingredients into bite-sized pieces. The point is to be able to eat this salad (either seated at a table or standing) with only one piece of cutlery (spoon or fork).
If you want to prepare this delicious mango and avocado salad several hours ahead of time, store it in the fridge. I recommend storing it in an airtight container. Right before serving, toss the salad again and transfer it into coupe glasses. Serve with one piece of cutlery.
💬 Recipe FAQs
This recipe is best served fresh. The best way to go about it would be to prepare all the ingredients (except for the avocado which will change color) and store them in an airtight container in the fridge. And put the salad together at the last minute. You can store any left overs in an airtight container in the fridge for up to 24 hours.
The secret to instantly transform this very simple and super easy salad into a "fancy appetizer to impress" is to serve it in beautiful glasses. Believe me, if you serve it in a large salad bowl, you won't get the same "wow effect". So really, it's worth it!
Here I'm using, coupe glasses but you can also use stemless wine glasses or any other kind of glasses. Just pick the most beautiful ones you have on hand. Same with the cutlery: select your best looking forks or spoons to serve it with. I recommend using small cutlery.
🍲 Other recipes you might like
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📋 Recipe / Recette
Mango And Avocado Salad With Shrimp (paleo, AIP)
Equipment
Ingredients
- 100 grams mango peel and seed removed
- 100 grams avocado peel and seed removed
- 100 grams shrimp cooked and peeled
- 2 Tablespoons pomegranate arils /seeds
- 2 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil (or avocado oil)
- 1 Tablespoon chopped cilantro (coriander leaves)
- Pinch of sea salt
Instructions
- Cut mango, avocado and shrimp into bite-sized pieces and put them in a mixing bowl.
- Add one tablespoon pomegranate arils to the bowl along with the lemon juice, oil and sea salt. Toss to coat.
- Right before serving, toss again if you have stored the salad in the fridge and transfer it into 2 coupe glasses (or any other glasses of your choice). Garnish with the rest of pomegranate arils. And voilà! Bon appétit!