Citrus Shrimp and Avocado Salad
A refreshing, protein-packed salad that combines shrimp, creamy avocado, and vibrant greens, all tossed in a zesty citrus dressing.
Ingredients
For the Salad
- 1 pound medium Pan-Seared Citrus Shrimp Adds protein and flavor. Can use leftover shrimp.
- 8 cups greens (arugula, spinach, lettuce, or spring mix) Provides vital nutrients and a crunchy texture.
- 1 medium avocado, sliced or diced Adds creaminess and healthy fats.
- 1 small shallot, minced Provides a subtle onion flavor.
- 4 ounces sliced almonds, toasted Adds a delightful crunch; consider using walnuts or pecans.
For the Dressing
- 2 tablespoons extra virgin olive oil Preferably fruity or lemon-flavored.
- 1/2 medium lemon or orange (juice) Freshens the dish; adjust based on preference.
- to taste Kosher salt Essential for enhancing flavors.
- to taste freshly ground black pepper Adds a little kick.
Instructions
Preparation
- If using leftover shrimp, gently warm them up. Otherwise, pan-sear the shrimp in a hot skillet until cooked through and slightly caramelized, about 3-4 minutes per side.
- In a large bowl, toss the warm shrimp with your choice of salad greens, ensuring they are fresh and washed thoroughly.
Assembly
- Lightly drizzle the salad with extra virgin olive oil and add some of the sauce from the shrimp. Squeeze your chosen citrus over the top.
- Add diced avocado, minced shallots, and toasted almonds. Season generously with Kosher salt and freshly ground black pepper to taste.
- Serve immediately for the best texture.
Notes
Salad is best enjoyed fresh, avoid freezing the assembled salad, and store components separately to maintain freshness.