Filed Under: salads, Starter, Under 20 Mins, Vegetables

Summer Shrimp Salad

This refreshing light salad packs a bit of heat and is perfect for a hot summer evening dining al fresco.

April 8th, 2012

Recipe Submitted by Tracey Hardie; Recipe Tested by Violet Smythe.

Prep Time
15 minutes
Cook Time
0 minutes
  • 4 Cups mixed baby greens
  • 1 pound shrimp, cooked, peeled and de-veined
  • 1 ripe mango, diced
  • 1 ripe avocado, diced
  • 1/2 red pepper, diced
  • 1/4 bunch cilantro, chopped
Summer Shrimp Salad Dressing
  • 1 lime (juice and zest)
  • 1 teaspoon liquid honey
  • 1 clove garlic, minced
  • 1 tablespoon rice vinegar
  • 3 tablespoons vegetable oil
  • 1 teaspoon jalapeno hot sauce (i.e. green tabasco)
  • salt and pepper to taste
  1. In large salad bowl, whisk together dressing ingredients until well combined.

  2. Add shrimp, mango, avocado, red pepper, cilantro, toss gently to combine. Refrigerate until chilled, about an hour.

  3. Place greens on 4 serving plates and top with salad.

Nutrients Per Serving

Nutrients per serving (based on 3 servings): 412 calories, 25 g fat, 35 g protein, 7 g fiber, 14 g carbohydrates. Excellent source of vitamin A, vitamin E, vitamin C, niacin, vitamin B6, folate, vitamin B12. Good source of riboflavin.

Summer Shrimp Salad
Photography by Violet Smythe

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