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Grilled Shrimp and Mango Avocado Salad

This grilled shrimp and mango avocado salad has summer written all over it. Perfectly grilled shrimp, with savory avocado and tangy mango.

Drizzled with a honey mustard vinaigrette? Yup. Count me in!

Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!

After my recipe last with with my avocado chimichurri, I had SO MUCH avocados left over I had to figure out something else to do with it.

Instead of getting fancy with the ingredient I said “Hey, just throw it into a salad”

Sometimes I have brilliant ideas!

Sometimes. At best. Ask my wife.

Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!

Shrimp in our house is one of those proteins, that there’s no argument over. My wife has a VERY picky stomach.

She can hardly stomach chicken. And Beef? It’s gotta be cooked thoroughly (barf…). So when I’m short on ideas, shrimp is always my go-to!

Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!

So a little citrus, salt and pepper for the shrimp, on the grill, then fresh mango, avocado, and a quick from scratch honey mustard vinaigrette it is for dinner.

Also – if you want to spice this Grilled Shrimp Salad up a bit? Try Mikes Hot Honey.

We use it on everything and I gave it a test on the honey mustard vinaigrette and it was soooo good!

Grilled Shrimp Mango and Avocado Salad

Course: Dinner
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4 servings
Calories: 703kcal
Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!
Print Recipe

Ingredients

FOR THE HONEY MUSTARD VINAIGRETTE

  • 2/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 tbsp dijon mustard
  • 2 tbsp honey spicy honey if you want to add some heat
  • salt and pepper to taste

FOR THE SHRIMP

  • 1 lb shrimp
  • 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp pepper

FOR THE SALAD

  • 1 mango
  • 2 avocado
  • 1 head romaine lettuce
  • 1/4 cup cilantro
  • 1 cup cherry tomatoes sliced

Instructions

  • in a small bowl, or a dressing jar, combine olive oil, apple cider vinegar, Dijon mustard and honey. add salt and pepper to taste. Store in the refrigerator until ready to serve.
  • for the shrimp, marinate in lemon juice, salt and pepper for bout 5-10 minutes. While its marinated preheat your grill to about 450 F
  • Cook shrimp over direct heat until opaque; about 5 minutes.
  • Peel mango with a potato peeler, cut mango against the seed on both sides, then chop both halves into 1/2 inch cubes; slice avocados.
  • Place mango and avocado in a bowl with shredded romaine lettuce. Add cherry tomatoes, cilantro and shrimp. Drizzle honey mustard vinaigrette and serve!

Nutrition

Calories: 703kcal | Carbohydrates: 35g | Protein: 28g | Fat: 53g | Saturated Fat: 7g | Cholesterol: 286mg | Sodium: 1247mg | Potassium: 1181mg | Fiber: 12g | Sugar: 20g | Vitamin A: 14587IU | Vitamin C: 63mg | Calcium: 245mg | Iron: 5mg
Derek Campanile
Derek Campanile
I'm an IT professional by day. Home cook for the family by night. Follow my blog for easy to make recipes, how-to's and ideas to gather the family at the dinner table!