A vibrant salad of grilled shrimp, mango, avocado, and greens with a zesty chili-lime dressing.
# What You Need:
→ Grilled Shrimp
01 - 1 lb large shrimp, peeled and deveined
02 - 2 tbsp olive oil
03 - 1 garlic clove, minced
04 - 1 tsp chili powder
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
08 - 1 tbsp fresh lime juice
→ Salad
09 - 5 oz mixed salad greens (arugula, baby spinach, romaine)
10 - 1 large ripe mango, peeled, pitted, and diced
11 - 1 large avocado, peeled, pitted, and diced
12 - 1/2 small red onion, thinly sliced
13 - 1/4 cup fresh cilantro leaves, roughly chopped
→ Chili-Lime Vinaigrette
14 - 3 tbsp fresh lime juice
15 - 2 tbsp extra-virgin olive oil
16 - 1 tbsp honey or agave syrup
17 - 1 tsp chili flakes
18 - 1 small garlic clove, finely minced
19 - 1/2 tsp salt
20 - 1/4 tsp ground cumin
21 - Freshly ground black pepper to taste
# How To Make It:
01 - In a medium bowl, combine shrimp with olive oil, minced garlic, chili powder, smoked paprika, salt, black pepper, and lime juice. Toss until evenly coated and allow to marinate for 10 minutes while preparing remaining components.
02 - Preheat grill or grill pan to medium-high heat. Grill marinated shrimp for 2 to 3 minutes per side until pink and opaque throughout. Transfer to a clean plate.
03 - In a small bowl, whisk together fresh lime juice, extra-virgin olive oil, honey, chili flakes, minced garlic, salt, and ground cumin until fully emulsified. Taste and adjust seasoning as needed.
04 - In a large salad bowl, combine mixed greens, diced mango, diced avocado, sliced red onion, and cilantro. Drizzle with approximately half of the vinaigrette and gently toss to coat all components.
05 - Arrange grilled shrimp evenly over the salad base. Drizzle with additional vinaigrette according to preference.
06 - Serve immediately while shrimp remains warm and greens are crisp.
