Mangoes are often considered to be the most popular fruit in the world, and with good reason. Mangoes go well with everything from desserts to savoury dishes.
Nutritionally, mangos are also a great, grain-free source of carbs. If you're active, it can be hard to get enough carbs on a grain-free diet. Adding mango to your meals is an awesome way to get more energy to your cells. They're also packed with a ton of anti-oxidants to support your immune system, protect your eye and brain health, and even help manage inflammation.
We love this salad because it's fresh, sweet, salty, and 100% paleo. It makes the perfect side salad to take to a BBQ, but can easily stand alone as a balanced meal complete with carbs, fat, and protein.
This Shrimp, Avocado & Mango Salad is:
- AIP Compliant
- Elimination Diet Friendly
To add this recipe to your meal plan, or to a meal plan for a client, click here.
Shrimp, Avocado & Mango Salad
Makes: 3 servings
Time: 15 minutes
- 1 large cucumber, diced
- 1 cup mango, diced (Ataulfo mangos are the best)
- 1 avocado, cut into cubes
- 340 grams shrimp, cooked, tails removed
- 1 lime
- sea salt, to taste
- In a large bowl, combine all ingredients and toss gently to mix. Divide between bowls and enjoy!
Leftovers: if you're planning on keeping this for a few days, leave out the avocado to prevent browning. You can add it in before serving. The salad without avocado will last 2 to 3 days in the fridge.
If you try this recipe, be sure to tag us on Instagram with @thatcleanlife and #thatcleanlife! We love to see what you're making in your own kitchens and we always feature our favorites.
That Clean Life gives you everything you need to meal plan for yourself or your clients. To add this meal to your plan, or to a plan for a client, click here.
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