Citrus Shrimp and Avocado Salad

This simple but totally flavorful salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

I grew up with a mother who 99% of the time ordered two things when we ate out at finer dining establishments. It was like she didn’t even need to look at the menu, yet she always did and still does.

So when it’s my mom’s turn to answer the usual round of “what are you going to have?” question because we all want to be 100% sure we’re ordering just the right thing on the menu, my husband and I always share a knowing grin when we hear her reply, “Oh, I think I’ll try the shrimp. Or maybe the scallops.”

My mom. She’s predictable that way. And to prove we share the same DNA, I unapologetically share her menu choosing tendencies. Man, I LOVE shrimp!

That’s why when I made my friend Robyn’s Pan-Seared Citrus Shrimp I was totally stoked there were leftovers to be had, because that meant that both of these recipes become the perfect solution for weeknight meal planning that turns into weekday salads.

So we can thank my leftovers for inspiring this ridiculously easy and delicious Citrus Shrimp and Avocado Salad that my mom would totally approve of.

About the Recipe
This citrus shrimp recipe can be made in under 30 minutes so if you haven’t made it for meal planning, or have leftovers in the fridge, it really doesn’t take much doing to cook up a fresh batch — a quickly-prepared protein is one of the essential parts of composing a salad like this.

I had plenty of sauce left over after making the shrimp and because there’s no butter or cream in the sauce, it doesn’t coagulate into a gooey goop, but instead stays rather liquified when refrigerated, making it a perfect solution for creating a dressing. I drizzled a bit of olive oil on the greens and then mostly used the dressing I had to finish off my salads.

If you don’t have enough sauce, use a quality olive oil and a generous squeeze of fresh lemon or orange to finish off this simple salad. There will be plenty of gusto from the shrimp to carry it through.

The greens in this salad could very well vary on your tastes and what you have available, including:

- Spring mix salad greens — if you’re looking for a neutral flavored bite
- Spicy arugula — which is what I used and was so good
- Baby spinach leaves — I always prefer the bagged version, it’s just so much easier.)
- Romaine lettuce — for a more substantial crunch
Everyone loves avocado and I’ve found it’s especially good when paired with shrimp.

TIP: To determine if an avocado is ripe, flick the brown nub of the stem. Then:

- If the avocado stem comes off clean and is green underneath, your avocado is ripe.
- If the avocado stem comes off and you see brown underneath, your avocado is over ripe and will likely have brown spots.
- If the avocado stem doesn’t release, it’s not ready yet.

For a salad as simple as this a little onion is always a favorite addition of mine. I used minced shallots this time around but you could always use red onion or even green onion if that’s what you have on hand.

I  typically toast my almond slices to give them a little more oomph in flavor, but I was lazy so I just tossed them on naked. Guess what? They still tasted great.

Citrus Shrimp and Avocado Salad

Use some of the citrus sauce from the shrimp as a double duty dressing. Or, if you don't have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.

Ingredients :

  • 1 pound medium Pan-Seared Citrus Shrimp (31/40)
  • 8 cups greens such as arugula, spinach, or spring mix
  • Fruity or lemon-flavored extra virgin olive oil
  • Juice of ½ lemon or ½ orange
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces toasted sliced almonds
  • Kosher salt and freshly ground black pepper

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.

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