Mango Avocado Shrimp Salad with Toasted Almonds

This salad is reeeeally good.

The toasted almonds are my favorite ingredient in this salad.

NO wait…..it’s the lightly crusted shrimp that I like the best.

Wait….I’m changing my mind, my favorite part is the cilantro….it makes this salad really pop.

But wait….I really like the mango, avocado, and dried cranberries in this salad too.

Ok…I’m now declaring that ALL of the ingredients are my favorite.

Whew, I’m glad to get past all of that indecisiveness.

I have to admit that I ate this salad with a drizzle of bottled French dressing.  And boy was it delicious!

Let’s check out the ingredients:

Here’s how to make it.

Cut the lettuce into fairly large pieces.

Add the lettuce and spinach leaves to the serving plates.  If the spinach leaves are large, you may prefer to cut them in half or quarters.

Sprinkle some of the dried cranberries on the lettuce mixture reserving about half of them for garnish.

Then, add the avocado.

Add the cilantro.

Next add the pieces of mango and set aside for just a sec while you brown the shrimp.

Heat a non-stick skillet on medium heat.

Add the olive oil to the skillet.

Then add the shrimp and the garlic powder.

Next add the chili powder, lemon juice, pepper and the salt.

Stir the shrimp so that each side turns a light golden color.

Continue stirring until all sides of the shrimp have a light golden crust (about 4 or 5 minutes).

Next, transfer the shrimp to a bowl or plate to cool while you brown the almonds.

Keep the heat on the skillet that the shrimp was in and add the slivered almonds.

Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).

Transfer the almonds to a small bowl.  The almonds get really hot so take care not to handle them until they cool off a bit.

Add the shrimp on top of the salad mixture.

Next, add the rest of the dried cranberries.

Then top the salad with the toasted almonds.

Serve with a drizzle of your favorite dressing.

Enjoy!

Seriously delicious.

Healthy too!

Mango Avocado Shrimp Salad with Toasted Almonds

Yield: Serves 2

Ingredients:

For the Salad:
4 cups cut Lettuce (green leaf, romaine, butter, or bronze leaf)
½ cup coarsely chopped Fresh Cilantro
10 fresh Spinach Leaves
1 Avocado – peeled and sliced
1 Mango – peeled and cut into chunks
½ cup Dried Cranberries
½ cup raw Slivered Almonds

For the Shrimp:
15 Large Cooked Shrimp (no tail shells)
1 tablespoon Olive Oil
2 teaspoons fresh Lemon Juice
½ teaspoon Chili Powder
½ teaspoon Garlic Powder
¼ teaspoon Ground Pepper
3 dashes Salt

Directions:

Divide the lettuce and spinach into equal portions and add them to the serving plates. If the spinach leaves are large you may prefer to cut them in half or quarters. Sprinkle some of the dried cranberries on the lettuce and spinach reserving about half of them for garnish. Then add the avocado, cilantro, and pieces of the mango. Set aside while you brown the shrimp.

Heat a non-stick skillet on medium heat and add the olive oil. Next add the shrimp, garlic powder, chili powder, lemon juice, pepper, and salt. Stir the shrimp so that each side turns a light golden color. Continue stirring until all sides of the shrimp have a light golden crust (about 4 or 5 minutes).

Next, transfer the shrimp to a bowl or plate to cool while you brown the almonds. Keep the heat on the skillet that the shrimp was cooked in and add the slivered almonds. Continuously stir the almonds until the sides start to turn slightly brown (about 2 minutes).

Transfer the almonds to a small bowl. The almonds get really hot so take care not to handle them until they cool off a bit. Add the shrimp on top of the salad mixture. Next, add the rest of the dried cranberries and top with the toasted almonds. Serve with a drizzle of your favorite dressing.