This vibrant salad is a tropical passport on a plate—juicy grilled shrimp, creamy avocado, and caramelized pineapple bring together Latin coastal charm with Southern soul. I first tasted something like this near Cartagena, and I’ve been recreating it ever since—with a twist or two from Alabama picnics.
The tangy-sweet balance plays beautifully with heavier mains like Eggplant Parmesan and Chicken Pasta—think of it as your fresh counterpoint to cozy comfort dishes. A quick flash sear on the shrimp (think teppanyaki-style) locks in flavor while keeping things weeknight-easy.
Chef’s tip? Let the pineapple char a bit—it draws out its natural sugars and adds depth that canned fruit just can’t match. It’s playful, bright, and packed with enough nutrition to stand alone or complement any global table.
Why You’ll Be Hooked?
- I first tossed this together on a sweltering day when nothing sounded good—turns out, it became my go-to for light lunches that actually satisfy.
- The mix of textures (buttery avocado, smoky shrimp, juicy fruit) is addictively balanced, and surprisingly kid-approved.
- I’ve swapped in mango and even grilled peaches when pineapple wasn’t on hand—it’s that versatile.
- After a month of clean eating, I noticed I craved this salad for its flavor, not just the waistline perks.
- It pairs beautifully with Eggplant Parmesan or Chicken Pasta—think of it as the zesty sidekick that keeps your meal interesting.
Shrimp and Pineapple Avocado Salad Recipe
Equipment
- Mini blender or small food processor
- Grill or grill pan
- Tongs
- Olive oil spray
- Mixing bowl
- Knife
- Cutting board
Ingredients
- 4 cups chopped romaine lettuce
- 4 fresh pineapple slices
- 4 oz cherry tomatoes, halved
- ¼ cup sliced red onion
- 1 tbsp chili lime seasoning
- ½ avocado
Poblano Crema Dressing
- 2 tbsp cilantro, chopped
- Additional cilantro for garnish
- ½ cup poblano pepper, seeded and chopped
- ½ Lime, freshly squeezed
- ½ cup nonfat Greek yogurt
- ¼ tbsp salt
Instructions
- Blend all the ingredients for the chili-lime dressing in a mini blender or food processor until mostly smooth.
- Preheat your grill or grill pan over medium heat.
- Toss the shrimp in the prepared dressing and spray the grill or pan lightly with olive oil.
- Place the pineapple slices and shrimp on the hot surface and grill for about 3 to 4 minutes, flipping once, until the shrimp are cooked through and the pineapple has developed nice grill marks.
- To assemble the salad, divide the romaine lettuce, grilled shrimp, chopped tomatoes, red onion, avocado slices, and grilled pineapple between two bowls.
- Drizzle with more dressing and garnish with fresh cilantro.
Notes
- For extra flavor, marinate the shrimp in the dressing for 10–15 minutes before grilling.
- Use a firm avocado that’s just ripe to keep slices intact in the salad.
- If you don’t have a grill, a cast-iron skillet works well for getting a nice char.
| Calories | 317kcal |
| Carbohydrates | 25g |
| Fat | 7.1g |
| Protein | 42.6g |
