• Lisa Jarvis

Grilled Shrimp, Mango, and Avocado Salad


It is super hot right now in Paducah, and it is too hot for a heavy meal....at least that's my opinion. I made a delicious and light salad tonight with grilled shrimp, mango, avocado, cucumber, and red onion and it hit the spot! It was satisfying, but perfect for a hot summer night. The plump shrimp went great with the chunks of sweet mango and creamy avocado! I dressed it with the Simple Truth Organic Lemon Poppyseed dressing I have told you about before, that I get at Kroger in the refrigerated section of the produce section. It is really good with this salad. If you can't find that dressing, just use your favorite poppyseed dressing or a sweet vinaigrette. Enjoy your salad!


Here's what you need: ( 2 salads)


1 lb. medium or large shrimp, peeled and deveined and tails removed. ( You can use less shrimp, but ...why? haha)

Salt, pepper, paprika to taste

2 cups mixed baby greens

1 ripe avocado, peeled and cut into pieces about 1/2 inch

1 ripe mango,peeled and cut into pieces about 1/2 inch

1 small cucumber, peeled and chopped

1/4 cup sliced red onion

A handful of chopped walnuts, pecans, or sliced almonds to top the salads


Preheat the grill. Thread the raw shrimp on skewers, Brush with a little olive oil, then season with salt, pepper and paprika. While the grill heats up, assemble the salads with the greens, cucumber, onion, mango and avocado. Grill the shrimp about 2-3 minutes per side until they are pink. Place the warm shrimp on the salads, and sprinkle with the nuts to garnish. Drizzle with the poppyseed dressing. Enjoy!



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