Arugula, Spinach, Mango, Avocado, Shrimp, & Pecan Salad

ingredients

For the Salad:

4 cups mixed arugula and baby spinach
1 ripe mango, diced
1 avocado, sliced
1/2 lb cooked shrimp, peeled
1/4 cup pecans, toasted
Salt and pepper, to taste

For the Vinaigrette:

1/4 cup Bella Del Sol extra virgin olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper, to taste

recipe

Instructions

Prepare the Vinaigrette:
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined. Set aside.

Assemble the Salad:
In a large salad bowl, combine arugula, baby spinach, diced mango, sliced avocado, cooked shrimp, and toasted pecans.

Drizzle with Vinaigrette:
Pour the vinaigrette over the salad ingredients.

Toss Gently:
Toss the salad gently to coat everything evenly with the vinaigrette. Season with salt and pepper to taste.

Serve:
Divide the salad into individual plates or bowls and serve immediately.

Tips:
Cooking Shrimp: Boil shrimp until pink and opaque, approximately 2-3 minutes, or grill for added flavor.
Toasting Pecans: Heat in a dry skillet over medium heat until fragrant and lightly browned.
Variations: Add cherry tomatoes, cucumber slices, or red onion for extra flavor and texture.
Make Ahead: Store vinaigrette separately and toss the salad just before serving to keep it fresh.

This simplified version retains the delicious combination of flavors and textures while streamlining the preparation steps. Enjoy your
nutritious arugula, spinach, mango, avocado, shrimp, and pecan salad!