Shrimp, Mango, and Avocado Salad with Lime Dressing

Serves: 4-5 as a main dish, 10-12 as a side


For the Lime Dressing:

2-3 Tbsp Flying Olive Lime, Cilantro and Roasted Onion, Gremolata, or a mild-medium Single Varietal of Choice

2 Tbsp Flying Olive Mango or other Flying Olive White Balsamic Vinegar of Choice

1 small, minced, garlic clove

½ tsp salt

¼ tsp freshly ground black pepper

For the Salad:

10-12 ozs peeled steamed shrimp, cut into ½” pieces (Steam the shrimp for 5-6 minutes stirring half way through. For large shrimp, 16-20 count, toss 1-2 tsp of Old Bay Seasonings with the shrimp before steaming, if desired)

2 ½ cups cooked orzo pasta, quinoa (shown in the photo), Israeli couscous, or wild, brown, or white rice (leftover is fine to use)

1 large mango, cut into ½” pieces

2 ½ oz arugula (about ½ a large plastic box), roughly chopped

4-6 oz cherry tomatoes, halved (I used a variety of colors)

½ small red onion or 3-4 green onions (white and light green parts only), sliced thinly

¼ cup cilantro or parsley leaves, finely chopped


Add all the ingredients of Choice for the dressing. Shake or whisk well.

Place all the salad ingredients in a bowl. Right before serving, pour half the dressing over the salad ingredients. Toss very gently using a rubber spatula (the avocado gets very mushy so you might want to add it at the end). Adjust to taste, adding more dressing as desired.

Serve immediately.

Inspired by a recipe by Nagi at

Submitted by Barb L.