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Mango Grove Garden Salad

Mango Grove Garden Salad

The Mango Grove Garden Salad is a celebration of bright, refreshing flavors and lively textures. Tender Green Leaf lettuce brings a crisp, juicy bite and mild sweetness. Plump shrimp, quickly sautéed with a touch of olive oil and sea salt, offer savory depth and a delicate, briny flavor. Ripe mango adds bursts of tropical sweetness, while thinly sliced red bell pepper and English cucumber provide vibrant color and a fresh, watery crunch. Creamy avocado melts into each forkful, and toasted sesame seeds give a nutty, roasted finish. Torn fresh basil leaves add an aromatic lift and a hint of peppery green.
Each ingredient is chosen to create a balance of creamy, crunchy, and juicy elements, as well as a harmony of color and taste. The shrimp and mango bring protein and sweetness, while cucumber and bell pepper keep the salad lively. Creamy avocado and crunchy sesame seeds contrast beautifully with the tender lettuce. Fresh basil ties everything together with a garden-fresh aroma. Enjoy this salad as a nourishing main course for lunch or dinner. Pair it with a Sesame-Lime Vinaigrette for a zesty, bright finish.
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Prep Time 18 minutes
Cook Time 7 minutes
Total Time 25 minutes
Course: Salad
Calories: 435
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups Green Leaf lettuce, washed and torn
  • 5 large shrimp (about 4 ounces), peeled and deveined
  • 1 teaspoon olive oil (for sautéing shrimp)
  • 1/2 medium ripe mango, diced
  • 1/2 cup English cucumber, sliced into half-moons
  • 1/4 cup red bell pepper, thinly sliced
  • 1/4 avocado, sliced
  • 2 tablespoons toasted sesame seeds
  • 2 tablespoons fresh basil leaves, torn
  • Pinch sea salt and black pepper (to taste)
  • 2 tablespoons Sesame-Lime Vinaigrette (or dressing of choice)

Equipment

  • Chef’s knife
  • Cutting Board
  • Nonstick skillet
  • Mixing bowl
  • Tongs
  • Salad spinner (optional)

Method
 

  1. Heat olive oil in a nonstick skillet over medium-high heat. Add shrimp, season with salt and pepper, and sauté for 2–3 minutes per side until just cooked through and opaque. Let cool slightly, then slice each shrimp in half lengthwise.
  2. Place Green Leaf lettuce in a large mixing bowl. Add mango, cucumber, red bell pepper, and avocado.
  3. Add the cooked shrimp, then sprinkle with toasted sesame seeds.
  4. Add most of the basil, reserving a small handful for garnish.
  5. Drizzle with Sesame-Lime Vinaigrette and gently toss with tongs to combine.
  6. Garnish with the remaining basil, season to taste, and serve immediately.

Notes

Basil is the featured herb in this salad. Its sweet, slightly peppery flavor has hints of anise and clove, which pairs well with shrimp, mango, and creamy avocado. For the brightest flavor and greenest color, tear or slice basil leaves just before adding them to the salad, and use a few whole leaves as a garnish.
Basil is rich in vitamin K, which is essential for bone health and blood clotting. It also provides vitamin A and small amounts of manganese, calcium, and vitamin C. According to research in the journal Nutrients (2019), basil contains antioxidants like flavonoids and eugenol, which help protect cells from oxidative damage and support a healthy immune system. Studies also suggest basil’s compounds may have anti-inflammatory and antibacterial effects. Combining basil with Green Leaf lettuce, shrimp, mango, avocado, and crunchy sesame seeds creates a salad that is balanced in protein, fiber, healthy fats, and phytonutrients. The Mango Grove Garden Salad is a delicious and nourishing dish, perfect for warm days or whenever you crave a meal that feels both vibrant and satisfying.

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