Cut mango, avocado and shrimp into bite-sized pieces and put them in a mixing bowl.
Add one tablespoon pomegranate arils to the bowl along with the lemon juice, oil and sea salt. Toss to coat.
Right before serving, toss again if you have stored the salad in the fridge and transfer it into 2 coupe glasses (or any other glasses of your choice). Garnish with the rest of pomegranate arils. And voilà! Bon appétit!
Notes
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.This recipe is best served fresh. The best way to go about it would be to prepare all the ingredients (except for the avocado which will change color) and store them in an airtight container in the fridge. And put the salad together at the last minute. You can store any left overs in an airtight container in the fridge for up to 24 hours.