Citrus Shrimp Avocado Salad (Print)
Juicy shrimp, avocado, mixed greens, and toasted almonds tossed in a citrusy dressing for a refreshing dish.
# Ingredients:
→ Salad Base
01 -
450 grams medium shrimp (31/40 count), pan-seared with citrus
02 -
320 grams mixed greens (arugula, spinach, lettuce, or spring mix)
→ Dressing and Additions
03 -
Extra virgin olive oil, for drizzling
04 -
Juice of 1/2 lemon or 1/2 orange
05 -
1 avocado, sliced or diced
06 -
1 shallot, minced
07 -
115 grams sliced almonds, toasted
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
# Steps:
01 -
Pan-sear the shrimp with a squeeze of citrus juice until cooked through, or gently reheat leftover shrimp. Chilled shrimp may also be used.
02 -
In a large mixing bowl, layer the cooked shrimp over mixed greens.
03 -
Drizzle with extra virgin olive oil and fresh lemon or orange juice. Optionally, include reserved citrus pan sauce from the shrimp for elevated flavor. Gently toss to coat the greens and shrimp.
04 -
Scatter sliced avocado, minced shallot, and toasted sliced almonds over the salad. Season with kosher salt and freshly ground black pepper immediately before serving.
# Additional Notes:
01 -
Incorporating citrus pan sauce from the shrimp enhances the overall flavor; supplement the dressing with additional citrus juice and olive oil if needed.