Citrus Shrimp and Avocado Salad Recipe
Juicy citrus shrimp, leafy greens, and creamy avocado combine to make the perfect meal prep salad that can be enjoyed for lunch or dinner. Feel free to make this recipe your own by adding your favorite salad fixings, or trust the process by keeping it super simple like I did.
Servings 4 salads
Calories 374kcal
Ingredients
- 1 pound medium Pan-Seared Citrus Shrimp , (I use 31/40 shrimp)
- 8 cups greens , (such as arugula, spinach, lettuce, or spring mix)
- Extra virgin olive oil (I prefer a fruity or lemon-flavored oil)
- Juice of ½ lemon or ½ orange
- 1 avocado , sliced or diced
- 1 shallot , minced
- 4 ounces sliced almonds , toasted
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 14g | Protein: 31g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 906mg | Potassium: 693mg | Fiber: 7g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 29mg | Calcium: 256mg | Iron: 4mg