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Tropical Salad with Hass Avocado and Grilled Shrimp Recipe

Fresh tropical fruits topped with warm grilled shrimp make a perfect summertime salad.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes

Re-Calculate: Ingredients

Ingredients:
  • 1 lb. medium or large shrimp, peeled and deveined
  • Ginger Dressing (see make-ahead recipe below)
  • 1/2 pineapple, peeled, cored and diced
  • 2 mangoes, peeled, seeded and diced
  • 1 papaya, peeled, seeded and diced
  • 1 head butter lettuce, core removed, washed and chopped
  • 1 ripe, Fresh Hass Avocado, seeded, peeled and cut into 1/4-inch slices
Ginger Dressing
  • 2 cloves garlic
  • 3 Tbsp. finely chopped ginger
  • 1/4 cup coarsely chopped cilantro
  • 2 lemons, zested and juiced
  • 3 Tbsp. canola oil
Instructions:
  1. Place shrimp a medium bowl. Mix with half of the Ginger Dressing. Cover and refrigerate for 20 minutes.
  2. Thread shrimp onto pre-soaked wooden skewers.
  3. Pre-heat a grill or grill pan to high heat. Grill shrimp until cooked through, 2-3 minutes per side. Remove from heat. Using a fork or tongs, slide shrimp off of skewers and place shrimp in a bowl covered with foil to keep the shrimp warm.
  4. In a medium bowl, toss together pineapple, mango and papaya.
  5. Divide lettuce equally among salad plates and top each plate with even amounts of pineapple mixture, avocado slices and shrimp. Drizzle with reserved dressing.
Ginger Dressing
  1. Place garlic, ginger, cilantro, lemon zest and juice, and oil in a food processor. Blend until smooth.
Nutrition Facts:
Nutrition Information Per Serving: Calories 440; Total Fat 19 g (Sat 2 g, Trans 0 g, Poly 4.5 g, Mono 11 g); Cholesterol 220 mg; Sodium 270 mg; Potassium 1070 mg; Total Carbohydrates 45 g; Dietary Fiber 9 g; Total Sugars 29 g; Protein 27 g; Vitamin A 2461 IU; Vitamin C 122 mg; Calcium 116 mg; Iron 5 mg; Vitamin D 0 IU; Folate 124 mcg; Omega 3 Fatty Acid 1.5 g

% Daily Value*: Vitamin A 50%; Vitamin C 200%; Calcium 10%; Iron 30% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Serving Suggestions:
The grilled shrimp can be served warm or cold with this salad.


Note: Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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Tropical Salad with Hass Avocado and Grilled Shrimp Recipe Comments

mmmmm can't wait to try it

also I was wondering - do you have a good recipe for shrimp tacos? w/sucotash and avocados, cabbage and what I really want is the sauce recipe, its kind of mayonaisey and delicious or maybe it is tzsikki (whew! bad spelling) sauce.

Shelley - Tue, 06/14/11 - 12:03 pm

This is cool site

Very good resource. Make Home Page!

- Tue, 06/14/11 - 12:03 pm

Tropical Salad with Hass Avocado and Grilled Shrim

Haven't had a chance to try it yet, but I'm looking forward to preparing this. It sounds wonderful. Thanks

Peggy - Fri, 04/16/10 - 02:49 pm

Re: Ms Tropical Fruit Salad with Hass Avocado and Grilled Shrimp

Thank you for taking the time to share your feedback with the Hass Avocado Board. With only 3/4 Tbsp. canola oil per serving the dressing is already reduced in fat in comparison to many regular dressings. If you prefer a prepared low fat dressing we recommend a low fat Asian-style or citrus vinaigrette. Pine nuts would also be a great addition to this or any of the lettuce salads featured on our Web site. We would also suggest them as an optional addition to the California Avocado Fettuccine in place of or in addition to the green peppers recommended in the recipe. We hope that this answers your questions and that you will continue to enjoy our Hass Avocado recipes.

Hass Avocado Board - Fri, 04/16/10 - 02:46 pm

Ms

I love the recipie but a lower fat dressing marinade would be preferred. Also looking for a recipie combining pine nuts with avocado in some way.

elizabeth - Fri, 04/16/10 - 02:44 pm

Re: skewers

Thank you for taking the time to share your feedback with the Hass Avocado Board. To prevent skewers in your kebabs from burning when you grill the shrimp we recommend that you “pre-soak” them in water for 10-20 minutes before you thread on the food. We hope that this answers your question and that you will continue to enjoy our Hass Avocado recipes.

Hass Avocado Board - Fri, 04/16/10 - 02:25 pm

skewers

Question: pre-soaked wooden skewers -pre soaked with what-

Kimberly - Fri, 04/16/10 - 01:37 pm

avocado salad

since we do not eat shrimp....i substituted broiled chicken and chilled it in the same way with the dressing..wonderful was the word

rom - Fri, 04/16/10 - 01:34 pm