Citrus shrimp avocado salad

Elaine Gordon

Gather ‘round, food enthusiasts, because today I am delving into a dish that insists on making its own sunshine: Citrus Shrimp Avocado Salad. This salad is a tribute to bold flavors and fresh ingredients.

It’s a light meal that’s perfect for those warm days when everything seems brighter. The satisfaction of this dish is simply unparalleled. Trust me; you won’t want to miss this culinary adventure.

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Prep Time 10

Cook Time 10

Total Time 20

Course Salad

Cuisine American

Servings

Calories 370 kcal

Equipment

Skillet

Ingredients

Ingredients
1 pound medium pan-seared citrus shrimp
8 cups mixed greens such as arugula, spinach, or baby kale
Fruity or lemon-infused extra virgin olive oil
Juice of ½ lemon or ½ orange
1 ripe avocado sliced or diced
1 shallot finely minced
4 ounces toasted sliced almonds
Kosher salt and freshly cracked black pepper
1 tablespoon fresh cilantro chopped
1 teaspoon honey

Instructions

Step 1: Prepare the Shrimp

Start with the shrimp. In a skillet, heat some olive oil over medium heat. Once hot, add the shrimp, seasoning lightly with salt and pepper.
Cook for 2-3 minutes until they turn pink and opaque. If you’re feeling bold, add a splash of your favorite citrus juice for added flavor. Set the shrimp aside to cool.

Step 2: Whisk the Dressing

In a small bowl, combine the olive oil, lemon or orange juice, honey, and minced shallot. Whisk thoroughly until everything is blended. Taste it! Adjust your seasoning with salt and pepper. This dressing makes the salad zing!

Step 3: Prepare the Greens

In a large salad bowl, pile up the mixed greens. A variety of greens adds texture and flavor. Feel free to mix arugula, spinach, and perhaps some baby kale for an extra crunch.

Step 4: Add the Avocado

Slice or dice the avocado and gently place it on top of the greens. Avocado adds creaminess and works beautifully with the tangy dressing.

Step 5: Combine the Ingredients

Add the cooled shrimp to the bowl with the greens and avocado. Pour the dressing over everything. Toss the salad gently to ensure every component is coated. Don’t overdo it; you want the avocado to stay intact.

Step 6: Finish with Toppings

Sprinkle the toasted almonds and cilantro over the salad. These add a wonderful crunch and a hint of freshness. One last toss, and you’re ready to serve!

Video

Notes

Here are some tips to keep in mind for the best salad experience:

Use Fresh Ingredients: Fresh vegetables and shrimp enhance flavor. If possible, buy shrimp that is wild-caught.
Don’t Overcook the Shrimp: Keeping shrimp tender is essential. Overcooking can make them rubbery and lose their appeal.
Adjust for Your Taste: This recipe is highly adaptable. Experiment with different fruits and nuts.
Be Mindful of Avocado Ripeness: Choose an avocado that is ripe but still firm. It should give slightly under pressure.

Dress Just Before Serving: If you’re prepping ahead, keep the dressing separate until just before serving to maintain crunch.

Nutrition

Calories: 370kcalCarbohydrates: 54gProtein: 7gFat: 17.6gSaturated Fat: 1.8gSodium: 11mgFiber: 7gSugar: 38gVitamin A: 7IUVitamin C: 94mgCalcium: 9mgIron: 16mg

Keyword Citrus shrimp avocado salad

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