Description
This Zesty Citrus Shrimp and Avocado Salad is a refreshing and vibrant dish featuring pan-seared shrimp, creamy avocado, and crisp greens, all tossed in a light citrus vinaigrette. Perfect for a quick, healthy meal that bursts with fresh flavors and texture.
Ingredients
Scale
Protein
- 1 pound medium shrimp (fresh or thawed)
Salad
- 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 and prepare all ingredients by thawing the shrimp if frozen, finely chopping the shallot, slicing the almonds, and slicing the avocados into bite-size pieces.
- Cook Shrimp: Heat a skillet over medium-high heat and add a splash of olive oil. Pan-sear the shrimp for about 3-4 minutes per side, until they turn pink, opaque, and are cooked through. Remove from heat and set aside.
- Assemble Salad: In a large mixing bowl, combine the greens, chopped avocado, finely chopped shallot, and sliced almonds to create the base of the salad.
- Add Dressing: Drizzle the salad mixture with the extra virgin olive oil and the fresh lemon or orange juice. This will add the zesty, citrus notes that brighten the dish.
- Season: Sprinkle kosher salt and freshly ground black pepper to taste over the salad, adjusting seasoning as desired.
- Toss and Serve: Gently toss all ingredients together with care to avoid bruising the delicate greens and avocado pieces, ensuring the flavors are evenly incorporated. Serve immediately for best freshness and texture.
Notes
- Use fresh or properly thawed shrimp for best texture and flavor.
- Spinach or arugula provides a peppery base that complements the citrus dressing well.
- Adjust citrus juice depending on your taste preference; orange juice offers a sweeter note while lemon adds sharper acidity.
- For added crunch, lightly toast the sliced almonds before adding to the salad.
- This salad is best served fresh to enjoy the creamy texture of avocado and crispness of greens.
