Grilled Avocado Shrimp and Mango Salad

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Cold salads have the stigma of being boring. Here’s something that will challenge that notion. This grilled avocado shrimp and mango salad is a delicious and healthy recipe that is perfect for summer barbecues or as a refreshing lunch option. This recipe features fresh, cool and vibrant ingredients, including avocado, shrimp, mango and red pepper. The salad is tossed in a zesty dressing made with lime juice, agave nectar and cumin, which gives it a tangy and sweet flavor that perfectly complements the other ingredients.

To prepare the avocado, pierce with a fork and brushed with the dressing, allowing it to marinate for at least 5 minutes. The avocados are then grilled for 5 minutes, forming cross-hatch grill marks and providing a smoky flavor to the dish. Once grilled, the salad is scooped into each avocado and garnished with cilantro.

The salad features small-diced mango, red pepper and red onion, which add a burst of flavor and color to the dish. The jalapeno provides a subtle hint of heat, which is balanced by the sweetness of the agave nectar. The black beans add a creamy texture and protein to the salad, making it a filling and satisfying meal.

This grilled avocado shrimp and mango salad is a light and flavorful dish that is perfect for summer. It can be made ahead of time and is great for serving at picnics, barbecues, or as a quick and easy lunch option. The avocado provides a creamy and rich texture that pairs well with the sweet and tangy flavors of the dressing and other ingredients is a perfect combination of sweet, savory and spicy flavors. It's also packed with healthy ingredients and makes a great summer meal that's sure to impress your guests.

 

Directions:

1. Heat grill to medium-high heat.
2. For the dressing: In a large bowl combine ingredients. Reserve.
3. Pierce flesh of avocados with a fork and brush with dressing. Allow to sit for at least 5 minutes to marinate.
4. For the salad: Combine ingredients and toss with remaining dressing. Refrigerate for 15 minutes, allowing shrimp to "cook" in lime juice. 
5. Place avocados on grill, flesh side down. Grill for 5 minutes, turning half way to form cross hatch grill marks.
6. Scoop salad into each avocado. Garnish with remaining cilantro.

Tip: All the components can be made ahead of time. Note that the shrimp will become tough the longer it is in the dressing.

Tip: We also recommend our Fremont Fish Market Jumbo Easy Peel Raw Shrimp for this recipe.  Just peel and increase “cook time” by 15 minutes.

Recipe Courtesy of Chef Tricia,
ALDI Test Kitchen