Shrimp and Starfruit Salad
A vibrant and refreshing salad featuring succulent shrimp, sweet-tart starfruit, creamy avocado, and crisp mixed greens, all tossed in a zesty lime vinaigrette. This light yet satisfying meal is perfect for a quick and healthy lunch or a delightful dinner.
For 2 servings
Prepare the Vinaigrette: In a small bowl, whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lime juice, 1 tsp honey (or agave), 1/4 tsp sea salt, and 1/8 tsp black pepper until well combined. Taste and adjust seasoning if needed. Set aside.
Cook the Shrimp: Pat the raw, peeled, and deveined shrimp dry with paper towels. Season lightly with a pinch of salt and pepper. Heat a non-stick skillet over medium-high heat with a teaspoon of olive oil (not from the vinaigrette). Add shrimp and cook for 1-2 minutes per side, until pink and opaque. Alternatively, poach shrimp in simmering water for 2-3 minutes until cooked through. Let cool slightly.
Prepare Produce: Wash and dry the mixed greens. Slice the starfruit into thin, star-shaped pieces, removing any dark edges. Halve, pit, peel, and slice the avocado. Thinly slice the red onion and chop the fresh cilantro.
Assemble the Salad Base: In a large bowl, gently toss the mixed greens with about half of the prepared lime vinaigrette. Divide the dressed greens evenly between two serving plates.
Arrange Toppings: Artfully arrange the cooked shrimp, starfruit slices, avocado slices, and thinly sliced red onion over the mixed greens on each plate.
Garnish and Serve: Drizzle the remaining vinaigrette over the toppings. Sprinkle with chopped fresh cilantro and a pinch of freshly ground black pepper. If desired, add a few red pepper flakes for a subtle kick. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Perfect Shrimp: Avoid overcooking shrimp, as it can become rubbery. Cook just until pink and opaque. If grilling, a quick sear on high heat works best.
- 2Starfruit Selection: Choose firm, yellow starfruit with slightly browned ridges for the best sweetness and tang. Green starfruit will be more tart.
- 3Avocado Ripeness: Ensure your avocado is ripe but still firm enough to slice cleanly. A perfectly ripe avocado will yield slightly to gentle pressure.
- 4Make Ahead: Prepare the vinaigrette and cook the shrimp in advance. Store separately in the refrigerator. Assemble the salad just before serving to keep the greens crisp and avocado fresh.
Adapt it for your goals.
Protein Swap
Grilled chicken or flaked salmon can be used instead of shrimp for a different protein profile, or opt for pan-seared tofu for a plant-based version.
Dressing TwistDressing Twist
Add a touch of grated ginger, a dash of sesame oil, or a spoonful of passion fruit pulp to the vinaigrette for an even more exotic flavor.
AdditionsAdditions
Incorporate other tropical fruits like mango or pineapple chunks, or add some toasted cashews or macadamia nuts for extra crunch and healthy fats.
Why this is on our healthy list.
Rich in Vitamin C
Starfruit is an excellent source of Vitamin C, an antioxidant that supports immune function and skin health, contributing to overall wellness.
Lean Protein
Shrimp provides a high-quality, lean source of protein essential for muscle repair, growth, and satiety, with minimal fat content.
Healthy Fats
Avocado contributes beneficial monounsaturated fats, which are known to support heart health and aid in the absorption of fat-soluble vitamins.
Frequently asked questions
Yes, absolutely! Just make sure to thaw the frozen shrimp completely before cooking, pat them dry, and proceed with the recipe as directed to ensure proper cooking.
