Description
The first time I tossed this salad together, I couldn’t believe how bright and flavorful it turned out—sweet grilled pineapple, creamy avocado, peppery arugula, and spicy shrimp, all tied together with a zesty jalapeño lime vinaigrette. It’s the kind of salad that actually excites your taste buds!
Ingredients
Grilled Shrimp & Pineapple:
1 lb shrimp, peeled & deveined
Vegetable oil & kosher salt
2 tbsp chile spice blend (like California Love)
½ pineapple, peeled & sliced into ¼” planks
Jalapeño Lime Vinaigrette:
1 jalapeño
2 tbsp lime juice
1 tsp lime zest
1 tbsp red wine vinegar
1 tbsp honey
2 garlic cloves, minced
¼ cup olive oil
Salad Base:
3 oz baby arugula
4 oz cherry tomatoes, halved
1 avocado, sliced
2 small radishes, shaved
¼ cup torn basil leaves
Instructions
Toss shrimp in oil, salt, and chile spice blend. Grill until slightly charred and just cooked.
Grill pineapple slices until caramelized, then chop into chunks.
Blend vinaigrette ingredients until smooth.
In a bowl, combine arugula, tomatoes, pineapple, avocado, radish, and basil.
Top with shrimp and drizzle with vinaigrette.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 420 per serving
- Sodium: 650mg per serving
- Fat: 26g per serving
- Carbohydrates: 20g per serving
- Fiber: 5g per serving
- Protein: 28g per serving