Description
A fresh, juicy, non-spicy salad with sweet mango, creamy avocado, and tender shrimp—perfect for lunch or a light dinner.
Ingredients
- 250 g shrimp, peeled & deveined
- 1 tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp black pepper
- Salt to taste
- Lemon wedge (for finishing)
- 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
- 2 tbsp olive oil (for dressing)
- 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, then season with garlic powder, salt, and pepper.
2. Cook shrimp for 2–3 minutes per side until pink and just cooked through. Finish with a squeeze of lemon and let cool slightly.
3. In a small bowl, whisk together olive oil, lime or lemon juice, honey, salt, and pepper to make the dressing.
4. In a large bowl, combine greens, mango, avocado, cucumber, and red onion.
5. Top the salad with shrimp, drizzle with dressing, and gently toss to combine.
6. Garnish with fresh herbs and serve immediately.
Notes
Add feta or halloumi for a Mediterranean twist.
Use grilled shrimp for extra smoky flavor.
Toss avocado with a little lemon juice to prevent browning.
Serve immediately for best texture and freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 9g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 170mg