Description
A fresh, juicy, non-spicy salad with sweet mango, creamy avocado, and tender shrimp—perfect for lunch or a light dinner.
Ingredients
Scale
- Shrimp:
- 250 g shrimp, peeled & deveined
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp black pepper
- Salt to taste
- Lemon wedge (for finishing)
- Salad:
- 1 ripe mango, diced
- 1–2 ripe avocados, diced
- 1 cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- 2 cups mixed greens or romaine
- 2 tbsp fresh cilantro or parsley, chopped
- Honey Lime Dressing:
- 2 tbsp olive oil
- 1½ tbsp fresh lime or lemon juice
- 1 tsp honey
- Salt & black pepper, to taste
Instructions
1. Heat a pan over medium heat. Add olive oil and shrimp, season with garlic powder, salt, and pepper.
2. Cook 2–3 minutes per side until pink and just cooked through. Finish with a squeeze of lemon. Let cool slightly.
3. Whisk olive oil, lime/lemon juice, honey, salt, and pepper until well combined.
4. In a large bowl, add greens, mango, avocado, cucumber, and red onion.
5. Top with warm or cooled shrimp, drizzle dressing, and gently toss. Garnish with fresh herbs.
Notes
Add feta or halloumi for a Mediterranean twist.
Use grilled shrimp for extra flavor.
Toss avocado with a little lemon juice to prevent browning.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 10 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 180 mg