Chop Ingredients: Use a sharp knife to dice mango, red bell pepper, and cucumber into ½” pieces. Thinly slice red onion for bright color and crisp texture.

Cook Shrimp: Heat one tablespoon olive oil in a skillet over medium-high heat. Season shrimp with salt and pepper and cook until pink and opaque, about 2–3 minutes per side.

Combine Greens: Place mixed salad greens in a large bowl and gently toss to fluff leaves.

Whisk Dressing: In a small bowl, whisk together lime juice, honey, olive oil, chopped cilantro, salt, and pepper until dressing is smooth and slightly thickened, about 30 seconds.

Assemble Salad: Drizzle dressing over greens, then add cooked shrimp and juicy mango pieces. Gently toss until evenly coated.

Serve: Divide salad among plates, garnish with extra cilantro leaves or lime wedges. Enjoy immediately for the best texture and taste.