Thai Shrimp, Mango, and Avocado Spinach Salad

This super tasty salad is not only 100% clean, but will fill up even the most skeptical salad-eater. I like it with shrimp, but it would work just as well with scallops, crab, or even lobster! It’s the perfect dinner to get you out of your winter food rut, and into the spirit of Spring!

 You’re gonna need:

For the Dressing:

1 Tbsp peanut butter

Juice of two limes

1 1/2 tsp green curry paste

Dash of agave syrup

½ tsp salt

2 tsp olive oil

For the salad:

3/4 cup long grain brown rice

1 ¼ cup water

1 tsp salt

¾ pound shrimp, peeled

Dash of olive oil

2 tsp green curry paste

1 Tbsp olive oil

2 mangoes, quite ripe

1 avocado, ripe

1 cup snap peas or green beans

Big pile o’ baby spinach

Sprinkling of flax seeds

For the Dressing:

Grab a little glass, and add all of your ingredients.



Mix together, adding a bit more olive oil if it seems a bit dry. Set aside.


Tah-dah! Dressing in a flash

For the Salad:

Rice can be a real pain to cook (takes forever!), so you want to start it first. Grab a pot, pour in your water, rice, and salt, and bring to a boil on medium-high heat (around 7 on my stove).


Reduce to medium heat, and cook for about 20 minutes, stirring occasionally. Set aside and let cool.

As your rice is cooking, cut both your avocado and mangoes into large chunks. For my perfect-every-time fruit cutting technique, click here! Cut your peas in half.

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Place them all together in a bowl, and mix them up. Set aside.

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Stir about 1/3 of your dressing into your rice to moisten. Add mango mixture, stirring thoroughly. Set aside.


Now, in a small glass, mix together your 2 tsp green curry and 1 tbsp olive oil. Heat a frying pan to medium, and pour in this mixture.

Add your shrimp. Cook thoroughly.


Grab your dinner plates, and place a generous bed of baby spinach on each.


Place your mango mixture on top of spinach.



Finally, top with your shrimp. Add what you have left of your dressing.


Voila! The perfect Spring dinner.

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