Shrimp Avocado Citrus (Printable Version)
# What You'll Need:
→ Salad Base
01 -
8 cups any mix of fresh greens like arugula, lettuce, spinach, or a spring blend
02 -
1 pound medium shrimp (31/40 size), cooked fast in a pan with citrus
→ Dressing and Additions
03 -
1 ripe avocado, chopped or sliced up
04 -
Handful of toasted sliced almonds, about 4 ounces
05 -
Extra virgin olive oil to drizzle all over
06 -
Juice from half an orange or half a lemon
07 -
Kosher salt—sprinkle as needed
08 -
Fresh cracked black pepper to your taste
09 -
1 small shallot, finely chopped
# Steps to Follow:
01 -
Scatter the avocado, chopped shallot, and toasted nuts on top. Give it a quick dash of salt and pepper just before you dig in.
02 -
Pile the greens and juicy shrimp into a big bowl together. You want a good toss so every bite gets shrimp and greens.
03 -
Splash on some olive oil, squeeze your citrus juice, and if you saved any pan juices from the shrimp, pour that in. Quick toss so everything gets coated.
04 -
Either warm your shrimp by reheating, cook ‘em up with citrus, or keep them cold if you like ‘em that way. Leftovers work fine too.
# Additional Tips:
01 -
Citrusy sauce left in the pan after cooking shrimp makes a killer drizzle for the salad. Not enough? Just add a bit more olive oil and squeeze in extra citrus.