Pesto Shrimp & Avocado Salad

Serves: 6


1 Tbsp. coconut oil
1 Tbsp. garlic minced
1 lb. shrimp medium-sized, peeled, deveined and tail removed
1/4 cup prepared basil pesto
4 cups arugula
1 honeydew melon formed into small melon balls (or 1 inch cubes)
2 ripe, Fresh California Avocados seeded, peeled and cubed
1 lime juiced
4 Tbsp. white balsamic vinegar
1/8 tsp. kosher salt or to taste
1/8 tsp. black pepper freshly cracked, or to taste

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit