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Fruit and Shrimp Salad Recipe

Watercress, navel oranges, mango and avocado lend color and crunch to this festive Fruit and Shrimp Salad Recipe. Great as a light lunch for two.
Servings: 2


  • 1 cup Romaine lettuce rinsed and dried
  • 1 bunch of fresh watercress rinsed, dried and stemmed
  • 1 ripe avocado peeled and sliced
  • 1 navel orange peeled and sliced
  • 1 mango peeled and sliced
  • 1 tsp lime juice
  • 1 tsp cilantro
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup extra virgin olive oil divided
  • 1/2 lb. extra-large shrimp peeled and deveined


  • Toss lettuce and watercress in a bowl until combined.
  • Add avocado, orange and mango slices.
  • In a jar with a tight-fitting lid, combine lime juice, cilantro, salt, pepper and 1/4 cup olive oil. Close the jar and shake well to mix.
  • Heat remaining oil in a skillet over medium high heat.
  • Cook shrimp in the heated oil, stirring constantly for about 3 minutes. Shrimp will be bright red when done.
  • Turn off the heat but leave the skillet on the burner.
  • Pour in the oil dressing and stir to cover the shrimp.
  • Allow the shrimp to sit in the skillet until the dressing is heated through.
  • Spoon the shrimp into the salad blend and pour the remaining dressing from the skillet over the top of the salad.