Spinach Mango Salad with Prawns

This recipe was inspired by my favorite Mexican restaurant, Maria Maria. While I used to enjoy the fish tacos and chips and salsa there with my husband, I had to find something on the menu that was grain-free. I order it each and every time we go there, and still haven't gotten tired of it. I love the way the smooth texture of the mango stands up to the crunch of the fresh spinach and toasted almonds.

Since going out all the time isn't really budget friendly or easy to do with a toddler, I figured out a way to enjoy it at home! The restaurant serves it with prawns, but if you'd prefer chicken, you can use the same marinade.

Spinach Mango Salad with Prawns




For the Salad

  • 5 cups fresh baby spinach
  • 1/4 cup raisins
  • 1 cup sliced mango
  • 1/4 cup toasted almonds or pumpkin seeds
  • 1/2 cup Cojita Cheese (omit for Paleo)
  • 1/2 cup cherry tomatoes, sliced in half
  • 2 tsp black sesame seeds

For the Prawns

  • 12-15 shrimp (deveined and tail on)
  • 1/2 cup fresh squeezed lime
  • 1/4 cup olive oil
  • 1 Tbl cumin
  • 1 Tbl chili powder
  • salt and pepper

Honey Lime Vinaigrette

  • 1/3 cup fresh lime juice
  • 4 teaspoons honey
  • 1 tablespoons rice vinegar
  • 1/8 teaspoons salt
  • 1/4 cup olive oil


  1. Marinate the shrimp in a non-reactive bowl for at least 2 hours. Grill on a skewer until pink and cooked through.
  2. Throw all of the salad ingredients in a bowl.
  3. Mix the first 4 dressing ingredients together. While continuously whisking, slowly pour the oil in until incorporated.
  4. Dress the salad to your tastes. You will probably end up with extra dressing, so be careful not to dump it all on at once.

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