A fresh, healthy, colorful salad that is really delicious – fresh baby spinach topped with fruit, nuts, avocado and shrimp.  This recipe serves two people as a meal or works well as 4-6 small side salads.



Grilled Shrimp Skewer

  • 12 raw shrimp, (31/40 size) peeled & deveined
  • 4 bamboo skewers

Place shrimp on 4 skewers – ready to place on grill


  • 10 oz. bag fresh baby spinach
  • 1/2 fresh ripe avocado – diced
  • 24 shelled pistachios
  • 16 mandarin orange segments
  • 1 tablespoon diced red pepper

Place these salad ingredients on 2 plates (or on one larger platter)

Mango Vinaigrette

  • 16 oz. jar mango slices in light syrup
  • 1/4 cup rice wine vinegar
  • 1/8 cup canola or olive oil (with no olive flavor)
  • To taste salt & pepper

Puree mango slices with the syrup – so a thick mango puree (don’t leave out the syrup – this sugar is part of the flavor).  Add vinegar and blend.  Add oil and blend.  A small amount of salt and pepper may be needed (1/4 teaspoon – 1/2 teaspoon).  This is more dressing than is needed for 2 salads – so reserve the extra for another time.


When all ingredients are assembled and dressing is ready:

  • Grill the shrimp for approximately 4 minutes on each side – or until fully cooked
  • Toss the salad ingredients with approximately 4 oz. of the mango vinaigrette – to lightly coat
  • Place two skewers on each salad
  • Eat Well!

This salad was created by Chef Harrison Schailey for the Harrison’s Wine Grill spring/summer restaurant menu.  You can order this salad until September and others like it – see it all at www.HarrisonsMenu.com.