Tropical Chopped Salad

There are many azure-blue-and-white-sand beaches that top lists of β€œThe Ten Best Tropical Islands.”

Exotic places like Fiji, Bora Bora, Tahiti.

Their names evoke images of dramatic sunsets, the warm kiss of the sun, and flavors like sweet mango, citrus, and the briny sea. is salad is perfect for a lazy day when your biggest ambition is to flip over from sunning your front to sunning your back. If you find yourself in a snowsquall, wishing for an island breeze, you can use defrosted, frozen mango in this recipe to import sunshine into your day.


Tropical Chopped Salad

Serves 2-4 | Prep 20 minutes | Whole30 compliant

Ingredients, per person:
  • 1 pound shrimp (any size will do)

  • 1 tablespoon lime juice

  • 1 tablespoon lemon juice

  • 1 tablespoon extra-virgin olive oil

  • 1/2 medium red onion, finely minced (about 1/4 cup)

  • 1/2 teaspoon Jerk Seasoning

  • 1/4 cup fresh cilantro leaves, minced (about 1 tablespoon)

  • 1 ripe mango

  • 1 medium ripe avocado

  • 2 medium red bell peppers

  • salt and ground black pepper, to taste


With a small, sharp knife, pierce the shrimp at the head end and carefully cut along the back toward the tail, removing the dark vein. Rinse in running water. Bring a saucepan of water to boil and add the shrimp. Set a timer for 4 minutes and let the shrimp enjoy the hot tub; no need to bring it to a boil again. When time is up, drain the shrimp and let them cool just until you can handle them without burning your ngertips. Cut them into 1/2-inch pieces.


In a medium bowl, mix the warm shrimp with the lime juice, lemon juice, olive oil, onion, Jerk Seasoning, and cilantro. Let the shrimp marinate while you prep the other ingredients.


While the shrimp is in the flavor spa, dice the mango, avocado, and red pepper into equal-sized dice. I like 1/2-inch cubes. Toss everything together and eat languidly.

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