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!
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.
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!
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
Servings: 4 servings
Grilled Shrimp Mango and Avocado Salad with a honey mustard vinaigrette. Doesn't get easier than that for summer dinner!
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
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!
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