Citrus Shrimp Avocado (Print Version)
Shrimp, creamy avocado, toasted almonds, and mixed greens all get tossed in a citrusy dressing for a bright, light bite.
# Ingredients:
→ Dressing and Additions
01 -
Freshly ground black pepper, add until it tastes just right
02 -
Kosher salt, shake in to your liking
03 -
115 grams toasted sliced almonds
04 -
1 shallot, diced up small
05 -
1 avocado, chunked or sliced up
06 -
Juice from half an orange or lemon
07 -
Drizzle of extra virgin olive oil
→ Salad Base
08 -
320 grams greens mix (spring mix, arugula, spinach, or lettuce)
09 -
450 grams medium shrimp (31/40 count), cooked in a pan with some citrus
# Steps:
01 -
Right before serving, scatter on your avocado, diced shallot, and those crispy toasted almonds. Sprinkle as much salt and pepper as you like.
02 -
Pour on the olive oil and citrus juice over everything. If you've got some flavorful sauce left in the pan from your shrimp, go ahead and add that too for a boost. Gently mix it all so the greens and shrimp get coated.
03 -
Grab a big bowl and lay down the greens first. Pile the cooked shrimp on top.
04 -
Sear up the shrimp in a pan, splash in some citrus juice, and cook until they're done. If using leftovers or chilled shrimp, just warm ‘em up a bit or pop them on cold.
# Notes:
01 -
Pouring some citrusy pan sauce from the shrimp over at the end brings out way more flavor. If it needs more zing, add a bit more juice or olive oil.