Citrus Shrimp and Avocado Salad
A refreshing Citrus Shrimp and Avocado Salad featuring pan-seared shrimp, greens, and a zesty dressing for a delightful meal.
Equipment
- large bowl
Ingredients
Shrimp
- 1 pound medium pan-seared shrimp (31/40 shrimp)
Salad
- 8 cups greens (such as arugula, spinach, lettuce, or spring mix)
- 1 whole avocado sliced or diced
- 1 whole shallot minced
- 4 ounces sliced almonds toasted
- to taste Kosher salt
- to taste freshly ground black pepper
Dressing
- 2 tablespoons extra virgin olive oil (preferably fruity or lemon-flavored)
- ½ whole lemon or orange juiced
Instructions
Preparation
- Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.
- Toss the shrimp with the salad greens in a large bowl.
- Lightly drizzle with olive oil, and if desired, some of the sauce remaining from the shrimp with a generous squeeze of citrus, and toss lightly to coat.
- Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
Notes
Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don’t have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.
Nutrition
Serving: 1servingCalories: 374kcalCarbohydrates: 14gProtein: 31gFat: 23gSaturated Fat: 2gCholesterol: 286mgSodium: 906mgPotassium: 693mgFiber: 7gSugar: 2gVitamin A: 982IUVitamin C: 29mgCalcium: 256mgIron: 4mg
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