originally published June 13, 2016. Revised July 2019.
Makes 2 large salads
3-4 cups spring mix or romaine
1/2 of a mango
1/2 of an avocado
1/2 cup cherry tomatoes
8-10 large uncooked shrimp, peeled and deveined
1/4 tsp ground cumin
1/4 tsp chili powder
pinch of salt & black pepper
2 Tbsp sliced almonds
Cilantro-Lime Vinaigrette Dressing*
Juice from 1 lime
2 Tbsp olive oil
1 Tbsp honey
1/4 cup fresh cilantro
pinch of salt
*To make vinaigrette dressing, combine all ingredients in food processor or blender and blend until well-combined.
1. For Grilled Shrimp: Heat 1 Tbsp olive oil in skillet over medium-high heat. Sprinkle ground cumin, chili powder, salt & pepper over shrimp. Cook for about 3-4 minutes on each side (until pink).
2. Prep other ingredients for salad by washing the spring mix/greens, dicing the mango and avocado, and slicing the cherry tomatoes in halves.
3. Assemble salad by combining all ingredients together in a bowl. Top with a sprinkle of sliced almonds and drizzle of cilantro-lime vinaigrette. Recipe makes two salads. Each salad should have 1.5-2 cups spring mix/greens, 1/4 a mango, 1/4 an avocado, 1/4 cup cherry tomatoes, 4-5 shrimp, and 1 Tbsp sliced almonds.