Shrimp and mango adobado salad with grilled corn-avocado salsa

Enjoy a burst of flavor with our delicious shrimp and mango adobado salad, topped with a zesty grilled corn-avocado salsa. Perfect for a refreshing meal.

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons white-wine vinegar
• 2 tablespoons finely chopped shallot
• 1 tablespoon Dijon mustard
• ½ teaspoon ground pepper
• ¼ teaspoon salt
• 10 cups mixed greens
• 12 cooked extra-large shrimp (16-20 count), peeled and halved lengthwise
• 1 cup halved cherry tomatoes
• 1 cup Persian cucumber chunks
• 2 large hard-boiled eggs, peeled and halved
• 1 avocado, diced
• 2 slices cooked bacon, crumbled
• ¼ cup crumbled blue cheese

Instructions:

1. Combine oil, vinegar, shallot, mustard, pepper, and salt in a sealed jar. Shake well to mix thoroughly.
2. Arrange salad greens on a serving dish. Pour half of the dressing over the greens and mix gently. Artfully place shrimp, tomatoes, cucumber, boiled egg halves, avocado, bacon, and blue cheese on top. Finish by drizzling the rest of the dressing over the salad.

Summary:

• Calories: 2043 kcal
• Fat: 39 g
• Protein: 203 g
• Carbs: 251 g
• Potassium: 6212 mg
• Magnesium: 573 mg