If you’re craving a vibrant, refreshing salad that bursts with tropical sweetness and zesty brightness, then this ngo Salad With Cilantro-lime Vinaigrette is exactly what you need. It beautifully pairs succulent grilled shrimp with juicy mango, crisp greens, and a lively homemade vinaigrette that ties everything together in a perfectly balanced flavor fiesta. This salad is colorful, light, and packed with fresh ingredients that celebrate the best of summer on your plate.

ngo Salad With Cilantro-lime Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in this salad is simple but essential, coming together to create a delightful texture and flavor harmony. From the tender grilled shrimp to the juicy mango and tangy dressing, every component plays a key role in making ngo Salad With Cilantro-lime Vinaigrette truly unforgettable.

Large shrimp (1 pound): Peeled and deveined, these provide a succulent seafood base with a smoky char from grilling.
Ripe mangoes (2): Peeled and diced, adding natural sweetness and a tropical punch to the salad.
Mixed salad greens (4 cups): A combination such as arugula, spinach, and romaine offers a variety of textures and fresh, leafy crunch.
Red bell pepper (1 medium): Thinly sliced for a sweet, crisp contrast and vibrant red color.
Red onion (1/4 cup): Thinly sliced to provide a subtle sharpness that uplifts the overall flavor profile.
Fresh lime juice (1/4 cup): Essential for the zingy vinaigrette, bringing brightness that balances the sweetness.
Olive oil (1/4 cup): Adds richness and helps marry the vinaigrette ingredients smoothly.
Honey (1 tablespoon): Just a touch to enhance the vinaigrette’s sweet notes without overpowering the tartness.
Fresh cilantro (1/4 cup): Chopped, it infuses the dressing with aromatic herbal freshness.
Garlic (1 clove): Minced, it adds a punchy depth to the vinaigrette.
Salt and pepper: To season both the shrimp and the dressing perfectly.
Lime wedges: For garnish and an extra squeeze of citrus on the side.

How to Make ngo Salad With Cilantro-lime Vinaigrette

Step 1: Prepare and Grill the Shrimp

Begin by preheating your grill or grill pan to medium-high heat. Season the peeled and deveined shrimp with salt and pepper, which enhances their natural sweetness and ensures every bite is flavorful. If you want to make handling easier, thread the shrimp onto skewers. Grill the shrimp for about 2-3 minutes per side until they turn a lovely pink and become opaque. This quick grilling seals in their juiciness and adds a delicious smoky note.

Step 2: Whisk the Cilantro-lime Vinaigrette

While the shrimp grills, mix up the dressing by whisking fresh lime juice, olive oil, honey, chopped cilantro, minced garlic, salt, and pepper in a bowl. The interplay of tangy lime and sweet honey elevated with aromatic cilantro and pungent garlic creates that signature zing of the ngo Salad With Cilantro-lime Vinaigrette. Make sure to whisk until everything is well combined and slightly emulsified for the best texture.

Step 3: Assemble the Salad Base

Grab a large serving bowl or platter and layer your mixed greens, diced mango, sliced red bell pepper, and thinly sliced red onion. This colorful base gives you a vibrant canvas where the fresh, crunchy, sweet, and sharp flavors start to mingle even before the dressing and shrimp make their entrance.

Step 4: Add Shrimp and Dress the Salad

Top the salad with the grilled shrimp, then drizzle your cilantro-lime vinaigrette generously over the entire dish. Toss everything gently to make sure every leaf, piece of mango, and slice of shrimp gets coated in that deliciously tangy dressing. The ngo Salad With Cilantro-lime Vinaigrette should be tossed just before serving to keep the greens crisp and fresh.

How to Serve ngo Salad With Cilantro-lime Vinaigrette

Garnishes

For an extra pop of color and zing, serve the salad with fresh lime wedges on the side. A sprinkle of chopped cilantro or even some toasted nuts like cashews or almonds can add delightful crunch and herbal aroma that complements the salad beautifully.

Side Dishes

This salad is a fantastic centerpiece for a light lunch or dinner. Pair it with crusty bread or a simple quinoa pilaf to round out the meal. Alternatively, it works wonderfully alongside grilled chicken or fish for an impressive yet easy summer feast.

Creative Ways to Present

You can get creative by serving the salad in hollowed-out mango halves or in individual glass bowls for a stunning presentation. Adding edible flowers or arranging the shrimp in a spiral can also transform this fresh, tropical salad into a conversation-starting dish perfect for entertaining.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the salad and vinaigrette separately in airtight containers in the refrigerator. The shrimp and mango are best kept chilled, while tossing the salad with vinaigrette right before eating preserves the greens’ crispness and freshness.

Freezing

Because of the fresh ingredients and delicate textures, freezing ngo Salad With Cilantro-lime Vinaigrette is not recommended. The mango and greens will lose their vibrant texture, and the dressing may separate upon thawing, affecting the overall flavor.

Reheating

The grill-cooked shrimp can be gently reheated in a skillet over low heat for a minute or two, but it’s best enjoyed fresh for maximum juiciness. The salad itself is always best served cold or at room temperature after tossing with the vinaigrette.

FAQs

Can I use frozen shrimp for this salad?

Absolutely! Just make sure to fully thaw and pat the shrimp dry before grilling to avoid excess moisture and ensure they char nicely on the grill.

What can I substitute for fresh cilantro if I don’t like it?

If cilantro isn’t your thing, fresh parsley or basil can be a great alternative. They’ll change the flavor profile slightly but still provide an herbal freshness that complements the salad.

Is this salad suitable for meal prep?

Yes, you can prep most components ahead of time, but keep the greens and vinaigrette separate until ready to eat to keep everything crisp and fresh.

Can I make the vinaigrette without honey?

Definitely! You can substitute honey with maple syrup or agave nectar, or even omit it if you prefer a less sweet dressing; the lime will still keep it bright and flavorful.

What type of grill pan works best for shrimp?

A cast iron grill pan heats evenly and gets nice grill marks on your shrimp, but any heavy-bottomed grill pan will do the trick as long as it’s hot enough before you start cooking.

Final Thoughts

This ngo Salad With Cilantro-lime Vinaigrette is a guaranteed crowd-pleaser that brings a burst of fresh, bold flavors to your table. Whether you’re hosting a casual gathering or simply treating yourself to a bright, healthy meal, this salad’s combination of juicy mango, tender shrimp, crisp vegetables, and tangy dressing will have you coming back for seconds. Give it a try—you might just find a new favorite that’s perfect for warm weather all year round!

ngo Salad With Cilantro-lime Vinaigrette Recipe

★★★★★

4.8 from 13 reviews

Author: Ethan
Total Time: 16 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A vibrant and refreshing Grilled Shrimp and Mango Salad featuring juicy shrimp, ripe mangoes, and crisp mixed greens, all tossed in a zesty cilantro-lime vinaigrette. Perfect for a light and healthy meal packed with fresh flavors and bright colors.

Instructions

Preheat the grill: Heat your grill or grill pan over medium-high heat to ensure it’s hot and ready for cooking the shrimp evenly.
Season shrimp: In a mixing bowl, toss the shrimp with salt and pepper. For easier handling on the grill, optionally thread the shrimp onto skewers.
Grill shrimp: Place the shrimp on the grill and cook for 2-3 minutes per side, or until they are pink, opaque, and slightly charred. Remove from the grill and set aside.
Prepare vinaigrette: While the shrimp grills, whisk together lime juice, olive oil, honey, chopped cilantro, minced garlic, salt, and pepper in a bowl until well combined and emulsified.
Assemble salad: In a large serving bowl or platter, layer the mixed greens, diced mango, sliced red bell pepper, and thinly sliced red onion.
Add shrimp and dressing: Arrange the grilled shrimp on top of the salad and drizzle evenly with the cilantro-lime vinaigrette.
Toss and serve: Gently toss the salad to combine all ingredients with the dressing, then serve immediately garnished with lime wedges on the side.

Notes

To prevent shrimp from sticking to the grill, lightly oil the grill grates before cooking.
For extra flavor, marinate the shrimp in some of the vinaigrette for 15 minutes before grilling.
If skewering shrimp, soak wooden skewers in water for 30 minutes prior to grilling to avoid burning.
Use ripe, firm mangoes for the best texture and sweetness.
This salad is best enjoyed immediately after assembling to maintain freshness and crispness.

Prep Time: 10 minutes
Cook Time: 6 minutes
Category: Salad
Method: Grilling
Cuisine: Fusion (American with tropical influence)