Mango, Avocado & Chili Lime Shrimp Salad

 Mango, Avocado & Chili Lime Shrimp Salad

Sweet mango, creamy avocado, smoky chili shrimp, and crisp vegetables tossed in a bright cilantro lime dressing — a vibrant summer salad bursting with tropical flavor and restaurant-style elegance.

INGREDIENTS

• 453.6 g large shrimp, peeled and deveined

• 2 ripe mangoes, diced

• 1 avocado, sliced

• 946.4 ml romaine lettuce, chopped

• 236.6 ml red cabbage, thinly sliced

• 118 1/4 ml cucumber, sliced

• 59.1 ml red onion, thinly sliced

• 14.8 ml olive oil

• 4.9 ml chili powder

• 2.5 ml smoked paprika

• 29.6 ml fresh lime juice

• 14.8 ml honey

• 59 1/8 ml extra-virgin olive oil

• 5 fresh cilantro sprigs, chopped

• 2.5 ml flaky sea salt

• 1 1/4 ml freshly cracked black pepper

STEPS

1.

Whisk together 29.6 ml fresh lime juice, 14.8 ml honey, 59 1/8 ml extra-virgin olive oil, and chopped cilantro in a small bowl until glossy and emulsified. Season with 2.5 ml flaky sea salt and 1 1/4 ml freshly cracked black pepper. Set aside.

2.

Pat 453.6 g large shrimp dry and toss with 14.8 ml olive oil, 4.9 ml chili powder, and 2.5 ml smoked paprika until evenly coated.

3.

Heat a skillet over medium-high heat. Cook the shrimp until lightly charred, pink, and curled with caramelized edges. ⏱ 4m

4.

Spread 946.4 ml romaine lettuce across a large serving platter. Arrange 236.6 ml red cabbage, 118 1/4 ml cucumber, and 59.1 ml red onion over the greens for vibrant color and crunch.

5.

Scatter the diced mango throughout the salad and layer the avocado slices gently between the vegetables.

6.

Top with the warm chili lime shrimp and drizzle generously with the cilantro lime dressing. Finish with an extra squeeze of lime and a final sprinkle of flaky sea salt before serving immediately.

NOTES

Blogger tips:

The bright mango, deep green avocado, and smoky shrimp create a bold tropical color palette that performs beautifully on Pinterest and food blogs. Capture the salad in bright natural light for maximum freshness.

Make-ahead:

Prep the vegetables and dressing ahead of time, but cook the shrimp fresh for the best texture and glossy finish.

Swaps:

Grilled chicken or salmon work beautifully instead of shrimp. Pineapple can replace mango for a sweeter tropical twist.

Flavor boost:

A sprinkle of Tajín and extra char on the shrimp adds incredible depth and gives the salad that irresistible summer street-food vibe.