Grilled Shrimp and Mango Salad with Cilantro-Lime Vinaigrette

Ingredients:

Fuel Your Body Angie Asche

• 1 tablespoon extra-virgin olive oil

• 8 ounces raw shrimp, peeled and deveined

• ¼ teaspoon ground cumin

• ¼ teaspoon chili powder

• Salt and black pepper, to taste

• 4 cups firmly packed spring mix or romaine lettuce

• 1 mango, pitted, peeled, and chopped

• ½ avocado, pitted, peeled, and sliced

• ½ cup sliced cherry tomatoes

• 2 tablespoons sliced almonds

• Cilantro-Lime Vinaigrette (recipe follows), for serving

Instructions:

Heat the oil in a large skillet over medium-high heat. Add the shrimp, then sprinkle on the cumin, chili powder, salt, and pepper. Cook the shrimp on each side for about 3 minutes, until no longer pink.

In a large serving bowl, toss together the spring mix, mango, avocado, and tomatoes. Add the shrimp and almonds. Drizzle with the vinaigrette and serve.

Cilantro-Lime Vinaigrette

Yield: Makes 1/4 cup

• Juice of 1 lime

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon honey

• ¼ cup chopped fresh cilantro

• Pinch of salt

Put all the ingredients in a blender or food processor. Blend until well combined. Store in an airtight container in the refrigerator for up to 2 weeks.

Reprinted with permission from Fuel Your Body: How to Cook and Eat for Peak Performance by Angie Asche, MS, RD, CSSD, Agate, May 2021.

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