A light and refreshing salad that is so perfect for summer. Some lightly grilled Shrimp on top of a bed of greens and mango goes nicely with a sweet and tart honey lime dressing.


1 bag Cilantro Lime RightRice

For the shrimp marinade

1 ½ lb. peeled shrimp

1 tsp. chili powder

1 tsp. cumin

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. black pepper

1 tsp. salt

2 Tbsp. olive oil

For the salad

4 c. baby arugula

1 c. fresh mango, cubed

1 c. fresh radish, sliced

2 avocados, sliced

2 limes, sliced

For the dressing

Juice of 2 limes

Zest of 1 lime

2 Tbsp. honey

1 tsp. apple cider vinegar

½ c. olive oil

1 tsp. salt

1 tsp. pepper


Prepare the Cilantro Lime RightRice according to package instructions. While the RightRice is resting, make the shrimp.

To make the shrimp marinade, place all the marinade ingredients in a bowl and leave to rest for 10 minutes. Heat a grill pan to medium heat. Once the pan is hot, add the shrimp. Cook the shrimp for 2 minutes on each side or until the shrimp is pink and firm. Transfer to a plate.

For the dressing, place all the ingredients in a bowl and mix well. Add more salt and pepper if needed.

To serve the salad, divide the arugula, mango, radish, and avocado between 4-6 plates. Top with the cooked shrimp and Cilantro Lime RightRice. Garnish with slices of limes.