Grilled Avocado Shrimp and Mango Salad

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    jalapeño 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.

Prep Time:  10 minutes    |    Cook Time: 10 minutes (plus 20 minutes to marinate and chill)   |    Total Time:  20 minutes (plus 20 minutes to marinate and chill)   |    Servings:  4

Ingredients:

Dressing:

• 2 tablespoons  Simply Nature  Organic Agave Nectar        
• 6 limes, zested and juiced
• 1 teaspoon ground  Stonemill  Sea Salt Grinder
• 1/2 teaspoon ground  Stonemill  Peppercorn Grinder    
• 1 teaspoon  Stonemill  Ground Cumin
• 1 teaspoon minced garlic    
• 1 tablespoon  Carlini  Pure Olive Oil
• 2 firm avocados, halved and pitted. Leave peel intact.  

Salad:

• 1/2 cup chopped cilantro, plus additional for garnish
• 1 red pepper, seeded and small diced
• 1   jalapeño, small diced
• 1 small red onion, small diced  
• 1 mango, small diced    
• 1/2 cup  Dakota's Pride  Black Beans, rinsed and drained
• 1 bag  Fremont Fish Market  Argentine Red Shrimp, thawed, rinsed, deveined*
• ground  Stonemill  Sea Salt Grinder, to taste
• ground  Stonemill  Peppercorn Grinder, to taste

*These are Seasonal items that are only in stores for a limited time and may no longer be available

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 ALDI Test Kitchen