Grilled Shrimp Mango Avocado Salad
Smoky chili-lime grilled shrimp served over mixed greens with ripe mango, creamy avocado, and a bright cilantro-lime dressing. A vibrant Paleo salad that works as a light main.
Ingredients
- 1.5 lbs large shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 2 tbsp olive oil (for shrimp)
- 1 tsp lime zest
- 6 cups mixed salad greens
- 2 ripe mango, peeled and diced
- 2 ripe avocado, pitted and sliced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh lime juice
- 1/4 cup extra-virgin olive oil (for dressing)
- 1/4 cup fresh cilantro, finely chopped
- 2 tsp raw honey (omit for strict Whole30)
- 1/2 tsp kosher salt
Instructions
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1
In a bowl, toss 1.5 lbs peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp lime zest, 2 tbsp olive oil (for shrimp), and a pinch of 1/2 tsp kosher salt. Marinate for 10 minutes while you prepare the rest.
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2
Make the dressing: whisk together 1/4 cup fresh lime juice, 1/4 cup extra-virgin olive oil (for dressing), 1/4 cup finely chopped fresh cilantro, and 2 tsp raw honey (omit for strict Whole30) in a small bowl. Season with salt and set aside.
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3
Preheat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers if using a grill. Grill the shrimp for 2-3 minutes per side until opaque and cooked through to an internal temperature of 145 degrees F. Remove from heat.
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4
Arrange 6 cups mixed salad greens on a large platter. Top with 2 peeled and diced ripe mango, 2 pitted and sliced ripe avocado, and 1/4 cup thinly sliced red onion.
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5
Place the warm grilled shrimp over the salad, drizzle with the dressing, and serve immediately.