Mango, Shrimp and Arugula Salad
This easy Mango Shrimp Arugula Salad comes together in only 15 Minutes. Served with a simple Dijon Mustard Vinaigrette, this low carb, and paleo salad recipe makes for the perfect light appetizer or lunch.
Wow. I can’t believe this recipe for Mango Shrimp and Arugula Salad is actually my first post.
I DID IT! I’ve started my own food blog! It has been on my mind for a while now, but I told myself I would launch it later… I didn’t really know when, but later, you know.
I’ve always loved to cook and bake, it has been a passion for years now. Cooking for others, and especially for my boyfriend Solal makes me very happy. Now that I’ve started Not Enough Cinnamon, I will be able to share this love with a larger crowd and I’m really excited about that.
Enough with the talking now, let’s EAT! So, this easy recipe for Mango, Shrimp, and Arugula Salad is a salad recipe I really like – you don’t start a food blog with a recipe you don’t really like right?-
I think this summery light and healthy Arugula Salad has the perfect combination of flavors. It’s sweet, salty and tangy at the same time – like an explosion for your taste buds. No, no, I am not exaggerating – I never do – I mean it.
Well ok, sometimes I do exaggerate a little bit. But not when it comes to this Arugula Salad. I promise.
You will love this Mango, Shrimp and Arugula Salad! It is an easy, healthy arugula salad recipe that is very simple to follow and once you’ve prepared the salad ingredients, it comes together in a few seconds. Also, this salad recipe happens to be paleo and clean eating-friendly.
The only key to success in this Mango Shrimp Arugula Salad recipe lies in the mango: make sure to use a ripe mango. If your mango is not ripe enough, the taste of your healthy arugula salad will be just bland. You want a juicy, full of flavors and loaded with good sugars mango.
Not sure how to choose the perfect mango? Check out this article!
I really hope you get to try this gorgeous and surprisingly easy Mango Shrimp and Arugula Salad! You will find yourself making it again and again.
If you tried this Mango Shrimp Arugula Salad, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!
Mango Shrimp and Arugula Salad
This easy Mango Shrimp Arugula Salad comes together in only 15 Minutes. Served with a simple Dijon Mustard Vinaigrette, this low carb and paleo salad recipe makes for the perfect light appetizer or lunch.
- 1 ripe mango cubed (about 1 1/2 cup)
- 10 oz cooked shrimps peeled and deveined
- 1/2 small red onion sliced (about 1/3 cup)
- 4 cups arugula
- 1 lemon juiced
- cilantro or parsley for garnish optional
For the vinaigrette:
- 1/4 tsp dijon mustard
- 1 tsp cider vinegar
- 1 tbsp olive oil
In a small bowl, combine mustard, vinegar and olive oil. Mix well.
Arrange arugula in two plates or large bowls.
Pour vinaigrette and toss.
Add mango, shrimp and onion. Drizzle with lemon juice.
When ready to eat, toss well. Garnish with cilantro or parsley.
You can easily double or triple this recipe if you have a crowd to feed!
More salads recipe you might like:
- Asian Slaw with Peanut Ginger Dressing
- Watermelon Salad with Feta and Mint
- Grilled Chicken and Grape Salad
- Thai Salmon Salad with Sweet Chili Sauce