This vibrant salad captures the essence of summer on a plate—sweet, spicy, creamy, and crisp all at once. Juicy mango dusted with cayenne pairs beautifully with buttery avocado and tender shrimp, while a drizzle of lime-ginger vinaigrette ties everything together with bright, citrusy balance. It’s a dish of delightful contrasts: the cooling avocado softens the mango’s heat, the shrimp adds delicate sweetness, and the lettuce provides refreshing crunch. Perfect as an elegant first course for four or a light meal for two.
INGREDIENTS:
6 cups butter lettuce or romaine, washed and dried
1 large mango, cut into 1/2-inch cubes
1 small pinch cayenne pepper powder
2 ripe Haas avocados, peeled and cut into ½-inch cubes
2 cups cooked shrimp (51/60 size recommended)*, peeled and deveined
1 cup Lime Ginger Vinaigrette
1 tablespoon finely sliced fresh mint leaves or cilantro leaves
1/2 cup dry-roasted macadamia nuts, chopped (optional but delicious)
*Choose small, firm shrimp for this salad. If only larger shrimp are available, cook and cut them into ½-inch pieces. Avoid Bay shrimp—they tend to be watery and will dilute the dressing and wilt the greens.
METHOD:
If using butter lettuce, tear into bite-sized pieces. For romaine, slice crosswise into ¼-inch ribbons. Set aside.
Lightly dust the mango cubes with cayenne and toss gently to coat—just enough to add a mild heat without overpowering the fruit.
Add the avocado to the mango and toss gently to combine, keeping the cubes intact.
In a separate bowl, toss the shrimp with 1–2 tablespoons of the Lime Ginger Vinaigrette until lightly coated. Fold the shrimp into the mango–avocado mixture.
Lightly dress the lettuce with just enough vinaigrette to coat the leaves. Add a bit more dressing to the shrimp mixture until everything glistens.
Arrange the lettuce on four chilled plates. Spoon the shrimp–mango–avocado mixture into the center of each plate. Sprinkle with mint or cilantro and scatter the macadamia nuts over the top. Serve immediately.
SERVING SUGGESTIONS:
- Pair with a chilled Sauvignon Blanc or sparkling rosé for a refreshing meal.
- Serve alongside grilled corn, coconut rice, or a citrusy couscous salad.
- For a tropical variation, add sliced cucumber or papaya and substitute macadamias with toasted cashews.
YIELD: Serves 4 as a first course or 2 as a light main dish
