Citrus Shrimp Avocado Salad (Print Version)
# Ingredients:
→ Salad Base
01 -
1 pound medium shrimp (31/40 count), pan-seared with citrus
02 -
8 cups 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 -
4 ounces sliced almonds, toasted
08 -
Kosher salt, to taste
09 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Cook the shrimp with citrus as desired, or gently reheat leftovers. Chilled shrimp may also be used.
02 -
Combine the cooked shrimp and mixed greens in a large bowl.
03 -
Drizzle the salad lightly with extra virgin olive oil and a generous squeeze of lemon or orange juice. Optionally, include any reserved citrus sauce from the shrimp for enhanced flavor. Toss salad briefly to coat.
04 -
Top the salad with sliced avocado, minced shallot, and toasted almonds. Season with kosher salt and freshly ground black pepper just before serving.
# Notes:
01 -
For optimal flavor, use part of the citrus pan sauce from the shrimp as a dressing. If insufficient, supplement with extra virgin olive oil and citrus juice.