Mango Shrimp Asparagus Veggie Salad Bowl

As the weather gets hotter, my appetite tends to shrink. Greasy takeout feels heavy, but cooking seems like too much effort—until I stumbled upon a fitness blogger’s salad recipe. I tweaked it by adding my favorite mango and avocado, pairing them with tender shrimp and crisp asparagus, then drizzling everything with a homemade vinaigrette. The result? A burst of sweet, tangy, and savory flavors that completely changed my view of salads. Now, it’s my go-to summer meal—light, satisfying, and guilt-free!

🔍 Ingredient Breakdown

This salad features shrimp, mango, asparagus, endive, cherry tomatoes, and avocado, tossed in a sunflower oil vinaigrette with cilantro and onion. Shrimp provides lean protein; mango and tomatoes add natural sweetness and vitamin C; asparagus offers fiber for digestion; endive balances flavors with its slight bitterness; and avocado contributes healthy fats for satiety. The vinaigrette—made with sunflower oil (lighter than olive oil), soy sauce, black vinegar, and spices—ties everything together with a bright, zesty kick. Low in calories but packed with nutrients, it’s perfect for fitness enthusiasts or anyone watching their weight.

🍽️Serving Suggestions

Enjoy this salad as a light lunch or dinner, paired with iced lemon water or cold-brewed tea. For extra crunch, add nuts or a side of corn. Eat immediately to prevent sogginess, or pack the dressing separately for meal prep. Pre-marinated shrimp can save time. When summer heat kills your appetite, this salad is a lifesaver!

❤️ Why You’ll Love It

It’s effortless—no advanced skills needed, just cook, chop, and toss. The textures and flavors shine: juicy shrimp, sweet mango, crisp asparagus, and bitter endive, all coated in a tangy-sweet dressing. Plus, it’s light yet filling, ideal for weight loss without starvation. After one try, I was hooked—it’s now a weekly staple that never disappoints!

🥗RECIPE🥗

🥬Ingredients list

• 150g shrimp

• 1 mango

• 5-6 asparagus spears

• Handful of endive

• 8-10 cherry tomatoes

• ½ avocado (optional)

• 1 tbsp Dolly sunflower oil

• Fresh cilantro

• Onion (minced)

• Vinaigrette:

  • 2 tbsp soy sauce

  • 1 tbsp black vinegar

  • Sea salt & black pepper

  • White sesame seeds

👩🍳DIRECTIONS

1️⃣ Marinate shrimp: Mix with 1 tbsp wine, salt, and pepper. Set aside for 10 mins.
2️⃣ Marinate chicken: Cut into cubes, mix with 1 tbsp wine, 1 tbsp soy sauce, ½ tbsp dark soy sauce, 1 tbsp oyster sauce, and 1 tbsp starch. Marinate for 30 mins.
3️⃣ Prep veggies: Chop potatoes, squash, asparagus, and halve tomatoes. Toss with salt, pepper, and olive oil.
4️⃣ Air fry:

• Roast veggies at 180°C (356°F) for 10 mins.

• Flip, add chicken and shrimp, cook for 5-8 mins (remove shrimp early if needed).

5️⃣ Serve: Garnish with parsley or chili flakes (optional). Enjoy hot!

❓ Frequently Asked Questions

Q1: Can I substitute the protein?
A: Yes! Try grilled chicken, salmon, or tofu. Adjust cooking time as needed.

Q2: Can I make the dressing ahead?
A: It’s best fresh, but you can mix it 1-2 hours in advance (skip onion/cilantro until serving).

Q3: How long does it keep?
A: Consume immediately for optimal texture. If storing, keep dressing separate and refrigerate (max 2 hours).