Citrus Shrimp and Avocado Salad: The Ultimate Zesty Weeknight Dinner
A fresh and vibrant salad made with citrusy pan-seared shrimp, creamy avocado, crisp greens, and toasted almonds tossed with a light citrus dressing.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 salads 1x
- Category: Salad
- Method: Pan-Seared
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb medium pan-seared citrus shrimp (31/40 shrimp)
- 8 cups mixed greens (arugula, spinach, lettuce, or spring mix)
- Extra virgin olive oil
- Juice of 1/2 lemon or 1/2 orange
- 1 avocado, sliced or diced
- 1 shallot, minced
- 4 oz sliced almonds, toasted
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
1. Prepare the pan-seared citrus shrimp according to your preferred method, or gently warm leftover shrimp. The shrimp can also be served chilled if desired.
2. Place the salad greens and shrimp in a large bowl and gently toss to combine.
3. Lightly drizzle with extra virgin olive oil and add a generous squeeze of lemon or orange juice. If available, add a bit of the citrus sauce from the shrimp.
4. Toss lightly to coat the greens and shrimp evenly with the dressing.
5. Add the sliced avocado, minced shallot, and toasted sliced almonds.
6. Season with kosher salt and freshly ground black pepper, then serve immediately.
Notes
Use some of the citrus sauce from the shrimp as a flavorful double-duty dressing.
If you don’t have extra sauce, simply drizzle with high-quality olive oil and a squeeze of fresh citrus.
You can customize the salad with extras like cherry tomatoes, cucumber, or feta cheese.
Nutrition
- Serving Size: 1 salad
- Calories: 374
- Sugar: 2g
- Sodium: 906mg
- Fat: 23g
- Saturated Fat: 2g
- Carbohydrates: 14g
- Fiber: 7g
- Protein: 31g
- Cholesterol: 286mg
Find it online: https://paulakitchen.com/citrus-shrimp-and-avocado-salad/