Avocado, Mango & Arugula Salad with Grilled Shrimp Recipe

Cooking Label
Prep Time
45 Minutes
Cook Time
10 Minutes
2-3 Servings
Juice of 1 grapefruit
2 Tbsp Pasolivo California Blend Olive Oil
Handful of fresh cilantro, chopped
Pasolivo Pacific Blue Kosher Sea Salt and pepper
1 pound of jumbo shrimp, peeled and deveined
1 avocado, cubed
1 mango, cubed
1 red onion, very thinly sliced
2 cups of arugula
5 Tbsp Pasolivo Tangerine Olive Oil
2 Tbsp Pasolivo Sparkling Citrus Vinegar
Zest of 1 orange or Orange Citrus Powder (recipe below)
Combine the juice of the grapefruit with 2 tablespoons Pasolivo California Blend Olive Oil and handful of chopped cilantro. Season with Pasolivo Pacific Blue Kosher Sea Salt and freshly ground pepper. Add the shrimp and marinate about 30 min.

In a large salad bowl, combine the avocado, mango, sliced onion (scallions work also) and arugula.

Discard the marinade from the shrimp and place the shrimp on bamboo skewers that have been soaked in water for 30 minutes. Grill the shrimp for about 2 to 3 minutes each side. Remove from grill.

Combine the Pasolivo Tangerine Olive Oil and the Pasolivo Sparkling Citrus Vinegar, season with salt and freshly ground pepper. Dress the salad just prior to serving. Arrange the dressed salad on a large platter and top with the grilled shrimp skewers. Sprinkle with orange citrus powder or orange zest.
Citrus Powder

Zest of 3 oranges
1 teaspoon super fine sugar

Place the zest on paper towels and allow to dry completely (about 2 hours). Place the dry zest and the super fine sugar in spice grinder and pulse until powdery. Remove and keep in a small airtight container. Sprinkle powder over the shrimp just before serving.

This recipe is made using California Extra Virgin Olive Oils and other healthy Pasolivo products.
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