Citrus Shrimp and Avocado Salad

This simple but 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.

I grew up with a mother who 99% of the time ordered two things when we ate out at finer dining establishments. It was like she didn’t even need to look at the menu, yet she always did and still does.

So when it’s my mom’s turn to answer the usual round of “What are you going to have?” questions because we all want to be 100% sure we’re ordering just the right thing on the menu, my husband and I always share a knowing grin when we hear her reply, “Oh, I think I’ll try the shrimp. Or maybe the scallops.”

My mom. She’s predictable that way. And to prove we share the same DNA, I unapologetically share her menu-choosing tendencies. Man, I LOVE shrimp!

Citrus Shrimp and Avocado Salad

This simple but 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.

Servings4 salads

Calories374kcal

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.

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