Anti-Inflammatory Shrimp & Mango Avocado Salad

Written By Philippa Bebbington, MS, RD

8-Week Summer Salad Series
Week 3 | Anti-Inflammatory Shrimp & Mango Avocado Salad

A tropical, nutrient-packed bowl that’s as healing as it is refreshing.

PROTEIN
1.5 lbs shrimp, peeled and grilled

BASE
4 cups arugula
1.5 cups shredded cabbage
1 cup sliced cucumber
¼ cup sliced green onion

ADD-INS
1 diced avocado
1 cup diced mango

DRESSING
¼ cup olive oil
2 tbsp lime juice
½ tsp turmeric
1 tsp honey or monk fruit
Pinch of sea salt

DIRECTIONS

  1. Grill the Shrimp: Lightly season and grill shrimp until pink and cooked through.

  2. Build the Base: In a large bowl, layer arugula, cabbage, cucumber, and green onion.

  3. Add the Goods: Top with diced avocado and mango for creaminess and sweetness.

  4. Make the Dressing: Whisk olive oil, lime juice, turmeric, honey (or monk fruit), and salt until smooth.

  5. Assemble & Serve: Drizzle dressing over the salad, toss gently, and top with grilled shrimp.

Philippa Bebbington, MS, RD

Philippa is a Registered Dietitian with a Master of Science degree and the founder of Nourish by Phil. With a passion for gut health, hormone balance, and anti-inflammatory nutrition, she helps individuals reset their metabolism, reduce inflammation, and build sustainable habits that support lifelong wellness. Blending evidence-based science with personal experience, Philippa empowers others to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health—one nourishing step at a time.

Previous

Steak & Roasted Veggie Bowl
Next

Ginger-Tahini Chicken & Broccoli Bowl