Grilled Shrimp, Snap Pea and Spring Mix Salad with Southwest Vinaigrette

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  • Total: 25 min
  • Prep: 25 min
  • Yield: 4 servings
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1 pound raw medium-large shrimp, peeled and deveined

Southwest Vinaigrette, recipe follows

Salt and ground black pepper, to taste 

1 pkg. (8.75 oz.) DOLE® Extra Veggie¿ with Snap Peas

1 cup canned black beans, rinsed and drained

1 medium avocado, peeled and cubed

1/2 cup sliced DOLE Red Onion

Lightly crushed tortilla or corn chips

Southwest Vinaigrette:

1/3 cup canola oil

2 tablespoons cider vinegar

2 tablespoons lime juice

1 tablespoon dry taco seasoning (from 1-ounce package)


  1. Heat grill to medium heat. Toss shrimp with 2 tablespoons Southwest Vinaigrette and season with salt and pepper, to taste. Grill shrimp 4 to 5 minutes or until pink, turning once. Combine salad blend, snap peas from pouch, black beans, avocado and red onion in large bowl. Toss with Southwest Vinaigrette, to taste. Divide salad mixture on 4 plates. Top each with grilled shrimp and sprinkle with crushed tortilla chips, as desired.
  2. Southwest Vinaigrette: Whisk together 1/3 cup canola oil, 2 tablespoons cider vinegar, 2 tablespoons lime juice and 1 tablespoon dry taco seasoning (from 1-ounce package) until blended. Season with salt and ground black pepper, to taste. Makes about 1 cup.