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Mango Shrimp Salad

Mango Shrimp Salad with Quinoa and Avocado

Mango Shrimp Salad with Quinoa and Avocado is a perfect balance of flavors and textures. A salad which can be a complete meal, a side of a larger dinner and even perfect for a weekend cocktail party.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Salad
Cuisine continental
Servings 2 meal servings


  • 1/4 cup quinoa I like to use a rainbow blend but any kind works
  • 250 gms shrimp medium, deveined and tail on
  • 1/2 avocado chopped
  • 2 medium mango I used alphanso but any firm ones should work
  • 1/2 cup swiss chard or alternatively use baby beetroot leaves
  • 10 Cherry Tomatoes sliced in two
  • 2 tbsp Miso Vinaigrette

For prawns

  • 1 tsp butter
  • 2 garlic cloves finely chopped
  • 1 tsp Paprika powder
  • Salt to taste


  • In a cast iron pan, heat butter. Add chopped garlic and saute for 2 minutes. Add salt, paprika, and prawns. Cook for 4-5 minutes till they are cooked but tender. Keep aside
  • In a large pot, boil 1 cup of water and add quinoa to it. Boil for 10-12 minutes till the quinoa is done. Drain and set aside.
  • Mix together all the salad ingredients and gently pour the Miso Vinaigrette. Serve immediately.
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