Tropical Salad with Avocado and Grilled Shrimp, photo by Fresh Avocados - Love One TodayPhoto by Fresh Avocados - Love One Today

Tropical Salad with Avocado and Grilled Shrimp

Cuisine: Fusion
Prep Time: 30 minutes
Cook Time: 5 minutes
Servings: 4 servings
Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Fresh tropical fruits topped with warm grilled shrimp make a perfect summertime salad.


  • 1 pound medium or large shrimp peeled and deveined
  • Ginger Dressing see make-ahead recipe below
  • 1/2 pineapple peeled, cored and diced
  • 2 mangoes peeled, seeded and diced
  • 1 papaya peeled, seeded and diced
  • 1 head Butter lettuce core removed, washed and chopped
  • 1 fresh Hass avocado seeded, peeled and cut into 1/4-inch slices
  • Ginger Dressing
  • 2 cloves garlic
  • 3 tablespoons ginger finely chopped
  • 1/4 cup cilantro coarsely chopped
  • 2 lemons zested and juiced
  • 3 tablespoons canola oil

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  1. Place shrimp in a medium bowl. Mix with half of the ginger dressing. Cover and refrigerate for 20 minutes.
  2. Thread shrimp onto pre-soaked wooden skewers.
  3. Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm.
  4. In a medium bowl, toss together pineapple, mango and papaya.
  5. Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.
Ginger Dressing
  1. Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth.
  2. The grilled shrimp can be served warm or cold with this salad.
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