Shrimp Avocado Mango Salad
Ingredients
The Pan-Seared Shrimp
-
1
lb.
large shrimp, peeled & deveined
-
½
teaspoon
cumin
-
½
teaspoon
smoked paprika
-
¼
teaspoon
ancho chili powder
-
¼
teaspoon
garlic powder
-
⅛
teaspoon
sea salt
-
2
tablespoons
avocado oil
The Cilantro Lime Dressing
-
1
tablespoon
red onion
-
1
clove
garlic
-
1
cup
fresh cilantro
-
¼
cup
olive oil
-
2
tablespoons
fresh lime juice
-
2
tablespoons
red wine vinegar
-
1
tablespoon
honey
-
2
teaspoons
dijon mustard
-
¼
teaspoon
sea salt
-
¼
teaspoon
ground cumin
-
⅛
teaspoon
smoked paprika
The Avocado Mango Salad
-
8
cups
chopped green leaf lettuce
-
1
large
mango, diced
-
2
medium
avocados, sliced
-
½
cup
sliced red onion
-
¾
cup
cherry tomatoes, halved
-
¼
cup
raw pepitas
Instructions
- Make the dressing by blending red onion, garlic, cilantro, lime juice, red wine vinegar, honey, mustard, salt, cumin, and smoked paprika until finely chopped, then add olive oil and blend until combined.
- Prepare the shrimp by mixing cumin, smoked paprika, ancho chili powder, garlic powder, and salt in a small bowl, then season the shrimp with this spice blend.
- Heat a skillet over medium-high heat, add avocado oil, and sear the shrimp for 2 minutes on each side, then remove from the pan.
- Assemble the salad by combining lettuce, avocado, mango, red onion, cherry tomatoes, and pepitas in a large bowl.
- Just before serving, add the shrimp and drizzle with the desired amount of dressing.
Nutrition Facts (estimated)
Servings
4
Calories
300
Total fat
18g
Total carbohydrates
25g
Total protein
20g
Sodium
300mg
Cholesterol
150mg
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