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 Bebbington is a Registered Dietitian, licensed in both New Jersey and South Carolina, with a Master of Science degree and more than 25 years of experience in nutrition and wellness. She is the founder of Nourish by Phil and the creator of Phil Knows Food.

With a focus on gut health, hormone balance, metabolic health, and anti-inflammatory nutrition, Philippa helps individuals reduce inflammation, support a healthier metabolism, improve their relationship with food, and build sustainable habits for long-term health.

Blending evidence-based nutrition science with a personalized, practical approach, Philippa believes that lasting change is about progress, not perfection. Her signature REBOOT philosophy empowers clients to RESET their metabolism, REFUEL their bodies, REWIRE their mindset, and reclaim their health, one nourishing step at a time.

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