Citrus Shrimp and Avocado Salad Recipe
User Reviews
4.4
Citrus Shrimp and Avocado Salad Recipe
Description
The recipe features shrimp prepared with citrus seasoning, paired with a mix of greens such as arugula, spinach, lettuce, or spring mix. Avocado slices add creaminess while minced shallots contribute mild pungency, and toasted sliced almonds offer crunchy contrast. These elements are tossed together carefully.
The dressing uses extra virgin olive oil, preferably fruity or lemon-flavored, combined with a squeeze of lemon or orange juice and optionally the residual sauce from cooking the shrimp. Seasoning with kosher salt and freshly ground black pepper finishes the salad.
This salad works well as a light lunch or an accompaniment to main dishes, providing protein, healthy fats, and fresh produce in a colorful presentation. Using leftover shrimp makes it a convenient recipe to pull together quickly.
For a double-duty dressing, the citrus sauce from the shrimp can be incorporated if available; otherwise, a lemon-flavored olive oil with fresh citrus suffices to highlight the fresh ingredients.
Ingredients
- 1 pound Shrimp I use 31/40 shrimp, medium, pan-seared, citrus
- 8 cups greens , (such as arugula, spinach, lettuce, or spring mix)
- extra virgin olive oil (I prefer a fruity or lemon-flavored oil)
- lemon juice juice of ½ lemon or ½ orange
- 1 avocado , sliced or diced
- 1 shallot , minced
- 4 ounces almonds toasted, sliced
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
Instructions
- 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 the citrus sauce leftover from the shrimp preparation as the salad dressing to intensify flavor.
- If there isn't enough citrus sauce, a good quality lemon-flavored extra virgin olive oil with additional citrus juice works well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4salads
Amount Per Serving
Calories 374 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 374kcal | 19% |
| Carbohydrates | 14g | 5% |
| Protein | 31g | 62% |
| Fat | 23g | 35% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 286mg | 95% |
| Sodium | 906mg | 38% |
| Potassium | 693mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 982IU | 20% |
| Vitamin C | 29mg | 32% |
| Calcium | 256mg | 26% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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