Description
Bright Citrus Shrimp and Avocado Salad with pan-seared shrimp, creamy avocado, crisp greens, toasted almonds, and fresh citrus dressing. Ready in 20 minutes for lunch, dinner, or meal prep.
Ingredients
1 pound medium pan-seared citrus shrimp, 31/40 size recommended
8 cups mixed greens such as 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 ounces sliced almonds, toasted
Kosher salt, to taste
Freshly ground black pepper, to taste
Instructions
1. Prepare the citrus shrimp, or gently reheat leftover shrimp. You can also serve the shrimp cold.
2. Combine the greens and shrimp in a large bowl.
3. Lightly coat with olive oil and a little leftover citrus shrimp sauce if available. Add fresh lemon or orange juice and toss gently.
4. Mix in the avocado, shallot, and toasted almonds.
5. Season with kosher salt and freshly ground black pepper before serving.
Notes
The leftover citrus shrimp sauce works well as a simple salad dressing.
If extra sauce is unavailable, use olive oil with fresh lemon or orange juice instead.
Lemon-flavored olive oil pairs especially well with this salad.
Smaller shrimp help distribute protein evenly throughout the salad and cook faster.
This salad can be served warm or chilled.
For meal prep, store the avocado separately and add it just before serving.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 374
- Sodium: 906 mg
- Fat: 23 g
- Saturated Fat: 2 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 7 g
- Protein: 31 g
- Cholesterol: 286 mg