Citrus Shrimp and Avocado Salad Recipe
A refreshing and vibrant Citrus Shrimp and Avocado Salad featuring pan-seared shrimp tossed with fresh greens, creamy avocado, toasted almonds, and a citrus-infused olive oil dressing. Perfect for a light and healthy meal ready in just 20 minutes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
For the Citrus Shrimp
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons extra virgin olive oil (preferably fruity or lemon-flavored)
- Juice of 1/2 lemon or 1/2 orange
- Kosher salt and freshly ground black pepper, to taste
For the Salad
- 8 cups mixed greens (arugula, spinach, lettuce, or spring mix)
- 1 avocado, sliced or diced
- 1 shallot, minced
- 4 ounces sliced almonds, toasted
- Extra virgin olive oil, for drizzling
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare Citrus Shrimp: In a skillet over medium-high heat, warm 2 tablespoons of extra virgin olive oil. Season the peeled and deveined shrimp with kosher salt and freshly ground black pepper. Pan-sear the shrimp for 2-3 minutes on each side until they turn pink and opaque. Squeeze the juice of half a lemon or orange over the shrimp to infuse citrus flavor. Alternatively, warm leftover shrimp gently or serve chilled.
- Assemble the Salad: In a large mixing bowl, combine the mixed greens with the cooked shrimp. Lightly drizzle with extra virgin olive oil and, if available, some of the citrus sauce remaining from the shrimp preparation. Toss gently to coat everything evenly with the dressing.
- Add Final Ingredients: Fold in the sliced or diced avocado, minced shallot, and toasted sliced almonds to the bowl. Season the salad with kosher salt and freshly ground black pepper to taste. Give the salad one last gentle toss.
- Serve: Transfer the salad to serving plates and enjoy immediately for a fresh, light meal.
Notes
- You can substitute orange juice for lemon juice to vary the citrus flavor.
- To toast almonds, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden and fragrant.
- Leftover shrimp can be gently warmed or served cold based on preference.
- For a vegan version, omit shrimp and add chickpeas or tofu.
- Adjust salt and pepper to taste, especially if the shrimp seasoning was already salty.
Keywords: Citrus shrimp salad, avocado salad, pan-seared shrimp, fresh greens salad, quick healthy salad