This simple but totally flavorful shrimp 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.
1. Citrus Shrimp & Avocado Salad
Ingredients
- 1 pound medium Pan-Seared Citrus Shrimp, (I use 31/40 shrimp)
- 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 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.
Note: If you don’t have enough leftover citrus sauce, use 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.
