Citrus Shrimp and Avocado Salad
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.⠀⠀
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1 pound mediumPan-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 1/2 lemon or 1/2 orange⠀⠀
1 avocado sliced or diced⠀⠀
1 shallot minced⠀⠀
4 ounces toasted sliced almonds⠀⠀
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.
