Tropical Salad with Avocado and Grilled Shrimp
Tropical Salad with Avocado and Grilled Shrimp
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.
Tropical Salad with Avocado and Grilled Shrimp
Tropical Salad with Avocado and Grilled Shrimp
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.
Servings Prep Time
4 servings 30minutes
Cook Time
5minutes
Servings Prep Time
4 servings 30minutes
Cook Time
5minutes
Ingredients
  • 1pound medium or large shrimppeeled and deveined
  • Ginger Dressingsee make-ahead recipe below
  • 1/2 pineapplepeeled, cored and diced
  • 2 mangoespeeled, seeded and diced
  • 1 papayapeeled, seeded and diced
  • 1head Butter lettucecore removed, washed and chopped
  • 1 fresh Hass avocadoseeded, peeled and cut into 1/4-inch slices
Ginger Dressing
  • 2cloves garlic
  • 3tablespoons gingerfinely chopped
  • 1/4cup cilantrocoarsely chopped
  • 2 lemonszested and juiced
  • 3tablespoons canola oil
Instructions
  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.