• Amy Lippert, NTP

Summer Grilled Shrimp & Veggie Salad

Updated: Oct 4

This gorgeous salad is perfect when you are craving something light but full of flavor! Using my Cilantro Mango Lime Sauce as the dressing and you'll be blown away!




Summer Grilled Shrimp & Veggie Salad

1 lb large shrimp

8 oz bacon

1 red bell pepper

1 red onion

2 cups fresh pineapple chunks

1 bunch asparagus

Salad mix: I love spring mix with arugula mixed in

2 Tbsp Avocado Oil, divided

1/2 tsp sea salt, divided

1/2 tsp black pepper, divided

Toppings (opt):

cherry tomatoes

sliced radishes

mango

seeds

Cilantro Mango Lime Sauce


Directions:


Dice bacon into 1/2" pieces and add to a skillet cooking over medium heat to your preference. Remove with a slotted spoon and set on a paper towel lined plate, set aside.


Preheat grill to 375


Snap ends off asparagus and add to a large bowl with the pineapple chunks. Cut peppers and onions into 1" pieces add to asparagus with 1 Tbsp avocado oil, 1/4 tsp salt and 1/4 tsp black pepper, tossing to coat. Skewer the peppers, pineapple and onions and set aside with asparagus.


Peel and devein all the shrimp, leaving the tail if you like and add to the same bowl with 1/4 tsp salt and 1/4 tsp black pepper. Toss to coat and skewer shrimp, set aside on a parchment lined plate.


Grill veggies skewers for about 3-5 minutes per side until softened but not soggy. Evenly layer asparagus across grill grates and cook for about 7-10 minutes total rolling around every few minutes to evenly cook.


Grill the shrimp skewers for about 2-3 minutes on both sides.


Layer salad mix on plate, add the shrimp, veggies, bacon and any toppings you love dressing with my Cilantro Mango Lime Sauce!



Did you make this recipe? Tag @almond.milk.and.cookies on Instagram and hashtag it #almondmilkandcookies



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