We’re heading into Week 3 with a vibrant bowl that’s bursting with flavor and function. This Anti-Inflammatory Shrimp & Mango Avocado Salad blends grilled shrimp, fresh greens, and juicy mango with a turmeric-lime vinaigrette that brings the healing power of real food to the forefront.
Like all recipes in this series, this one is REBOOT-approved – packed with clean protein, low in sugar, and intentionally designed to reduce inflammation, balance blood sugar, and keep you feeling amazing.
Let’s dig in to this sweet, savory, and satisfying summer bowl!
| Anti-Inflammatory Shrimp & Mango Avocado SaladA tropical, nutrient-packed bowl that’s as healing as it is refreshing. |
| PROTEIN 1.5 lbs shrimp, peeled and grilledBASE 4 cups arugula 1.5 cups shredded cabbage 1 cup sliced cucumber ¼ cup sliced green onionADD-INS 1 diced avocado 1 cup diced mangoDRESSING ¼ cup olive oil 2 tbsp lime juice ½ tsp turmeric 1 tsp honey or monk fruit Pinch of sea saltDIRECTIONSGrill the Shrimp: Lightly season and grill shrimp until pink and cooked through.Build the Base: In a large bowl, layer arugula, cabbage, cucumber, and green onion.Add the Goods: Top with diced avocado and mango for creaminess and sweetness.Make the Dressing: Whisk olive oil, lime juice, turmeric, honey (or monk fruit), and salt until smooth.Assemble & Serve: Drizzle dressing over the salad, toss gently, and top with grilled shrimp. |
