Avocado, Shrimp, Spinach and Mango Salad, photo by Hispanic Kitchen

Avocado, Shrimp, Spinach and Mango Salad

Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6 servings
I like my summer salads full of color, fresh ingredients and tropical flavor. This salad combines all of those elements into a light and tasty meal.

A rich avocado dressing tops this salad of fresh spinach, mangos and shrimp, perfect for a party or a simple family summer supper.


  • 1 lb shrimp use medium shrimp, deveined, peeled and cooked
  • 2 hass avocados halved, pitted, peeled, sliced, and divided
  • 1/4 cup salsa verde homemade or store-bought
  • 2 tablespoons water
  • 2 tablespoons lime juice freshly squeezed
  • 1 tablespoons honey
  • 1/4 teaspoon cayenne pepper ground
  • 1 medium cucumber peeled, seeded and diced
  • 1 mango peeled, seeded and diced
  • 1 medium sweet pepper seeded and diced
  • 1/2 cup cilantro chopped
  • Salt and fresh ground pepper to taste
  • 1 10-ounce bag baby spinach leaves

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  1. Place half of one avocado, water, salsa verde, lime juice and honey in a blender.
  2. With the blender on puree, blend until smooth.
  3. In a large bowl, combine the shrimp, cucumber, mango, red pepper and cilantro.
  4. Divide the spinach and remaining avocado onto six plates, top with shrimp mixture, and drizzle with dressing.
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