Shrimp Avocado Salad 

Ingredients:

For the Dressing:

1 lime (freshly squeezed lime juice)
⅓ cup extra virgin olive oil
3 tablespoons honey
Salt and pepper to taste
For the Salad:

1 pound cooked shrimp (peeled, tails off; if using raw shrimp, see notes below)
5 oz arugula
1 ripe mango, peeled, pit removed, and diced into bite-sized pieces
1 avocado, peeled, cored, and diced
¼ cup red onions, thinly sliced
⅓ cup pine nuts, toasted
Instructions:

Make the Dressing:
In a small bowl, whisk together the freshly squeezed lime juice, extra virgin olive oil, honey, salt, and pepper until well combined. Adjust seasoning to taste.
Prepare the Salad:
In a large bowl, combine the cooked shrimp, arugula, diced mango, diced avocado, and thinly sliced red onions.
Add the Dressing:
Drizzle the dressing over the salad and gently toss to combine, ensuring all ingredients are coated.
Toast the Pine Nuts:
In a small skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden and fragrant. Be careful not to burn them.
Serve:
Top the salad with the toasted pine nuts just before serving. Enjoy your vibrant and delicious Shrimp Avocado Salad!