Grilled Salmon Shrimp Buddha Bowl (Printable Version)
A colorful bowl with grilled salmon, shrimp, mango, grapefruit, slaw, feta, and crunchy toppings.
# What You'll Need:
→ Proteins
01 -
200 g grilled salmon fillet, sliced
02 -
120 g grilled shrimp, peeled and deveined
→ Fruits
03 -
100 g fresh mango, diced
04 -
90 g grapefruit segments, peeled and membranes removed
→ Greens and Vegetables
05 -
80 g rainbow slaw (shredded red cabbage and collard greens)
06 -
40 g baby arugula or mixed greens
→ Cheese and Toppings
07 -
40 g feta cheese, crumbled
08 -
15 g crushed nut flakes (almonds or walnuts)
09 -
5 g white and black sesame seeds
→ Vinaigrette
10 -
15 ml olive oil
11 -
10 ml rice vinegar
12 -
5 g honey
13 -
5 g dijon mustard
14 -
1 g salt
15 -
Pinch of cracked black pepper
16 -
5 ml lemon juice
# Steps To Follow:
01 -
Season salmon fillet and shrimp with salt, black pepper, and lemon juice. Grill both on medium-high heat for 3–4 minutes per side, until seafood is opaque and lightly charred. Remove and slice salmon fillet.
02 -
Dice fresh mango into cubes and peel grapefruit, segmenting and removing membranes. Shred red cabbage and collard greens for rainbow slaw. Rinse and dry baby arugula or mixed greens.
03 -
Arrange arugula or mixed greens on one half of a serving bowl. Place rainbow slaw at the base, forming a foundation.
04 -
Lay grilled salmon slices and shrimp neatly atop the greens and slaw. Scatter diced mango and grapefruit segments evenly around the bowl.
05 -
Sprinkle crumbled feta cheese in the center. Drizzle lightly with vinaigrette. Top with crushed nut flakes and sesame seeds for crunch.
# Notes and Tips:
01 -
Prepare each bowl just before serving to maintain vibrant colors and maximum crunch.
02 -
For easier slicing, use a mandolin to shred cabbage and greens thinly.
03 -
Store all bowl components separately and assemble fresh for best texture.