Yay! Summer is here! That means outside cookouts, days at the beach, lounging by the pool… and enjoying a light summer salad. Today I’m sharing with you one of my favorite summer salads that is quite simple. It includes a great flavor combination and isn’t heavy on your stomach at all. Keep reading to check out the perfect summer salad… my Raspberry-Lime Shrimp with Avocado, Black Beans and Mango Salad!
Shrimp (tails off)
1 avocado (cubed)
1 mango (cubed)
1 red onion (diced)
Can of black beans (drained and rinsed)
Handful of fresh raspberries
A raspberry lime vinaigrette (or lime juice with a raspberry vinaigrette)
Directions for the Perfect Summer Salad
First task you’ll want to complete is to cook your shrimp. I usually buy them frozen, tails off, so all I have to do is throw the frozen shrimp into a pan over heat to defrost. Once the shrimp start to defrost, I add in some of the Raspberry Lime Vinaigrette (no preference on brand, but I often use the one from Litehouse Foods). If you don’t have a vinaigrette, you can cook the shrimp in lime juice and add a raspberry vinaigrette. Another option is to marinade your shrimp in the refrigerator with the juice or vinaigrette if you don’t have to defrost them.
Now let’s take a good amount of arugula and spinach and mix them well together. You can use a spring mix, or one of the lettuces on their own. It’s just my personal preference to combine the two for a delicious salad.
Next let us gather up the ingredients. Your shrimp should already be cooked, so now it’s time to gather the rest of the ingredients. You’ll want your red onion diced (don’t need to use all of it), your mango and avocado both cubed. Grab a handful of fresh raspberries, and your desired amount of black beans.
Now it’s time to drizzle the Raspberry Lime Vinaigrette over your salad. As I mentioned before, if you can’t find the specific raspberry-lime flavoring, you can simply grab a raspberry vinaigrette (which is more popular in stores) and add in a few squeezes of lime juice to your taste.