Description
A vibrant and refreshing Zesty Citrus Shrimp and Avocado Salad that combines perfectly seared shrimp with creamy avocado, crunchy almonds, and fresh greens tossed in a light citrus vinaigrette. Ready in just 18 minutes, this salad is a quick, healthy, and flavorful option for a satisfying meal.
Ingredients
Scale
Seafood
- 1 pound medium shrimp (fresh or thawed)
Salad Base
- 8 cups greens (spinach or arugula recommended)
- 2 medium avocados (ripe)
- 1 medium shallot (finely chopped)
- 1/2 cup sliced almonds
Dressing
- 1/4 cup extra virgin olive oil (high-quality)
- 1 tablespoon lemon or orange juice (fresh)
- To taste kosher salt
- To taste freshly ground black pepper
Instructions
- Preparation: Gather all ingredients and have them ready. If shrimp are frozen, thaw completely.
- Cook the Shrimp: Heat a skillet over medium-high heat. Add a splash of olive oil and pan-sear the shrimp until they turn pink and opaque, approximately 3 to 4 minutes per side. Once cooked, remove from heat and set aside.
- Mix the Salad: In a large mixing bowl, combine the greens, chopped avocado, finely chopped shallot, and sliced almonds.
- Add Dressing: Drizzle the salad mixture with extra virgin olive oil and the juice of half a lemon or orange, ensuring even distribution.
- Season: Sprinkle kosher salt and freshly ground black pepper to taste to enhance flavor.
- Toss and Serve: Gently mix all ingredients together to incorporate flavors without bruising the delicate greens or avocado. Serve the salad immediately for optimal freshness and taste.
Notes
- Use ripe avocados for creaminess and better flavor.
- Spinach or arugula both work well; arugula adds a peppery kick.
- Adjust citrus juice amount based on preferred tanginess.
- Sliced almonds provide a pleasant crunch; substitute with walnuts if desired.
- Serve immediately to prevent avocados from browning.
