Print

Shrimp and Avocado Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 21 reviews

A fresh and vibrant Shrimp and Avocado Salad featuring pan-seared citrus shrimp tossed with mixed greens, creamy avocado, toasted almonds, and a light citrus-olive oil dressing. Perfect as a light lunch or dinner, this salad combines bright, zesty flavors with a variety of textures for a satisfying and healthy meal.

Ingredients

Main Ingredients

  • 1 pound medium Pan-Seared Citrus Shrimp
  • 8 cups mixed salad greens (such as arugula, spinach, lettuce, or spring mix)
  • 1 avocado, sliced or diced
  • 1 shallot, minced
  • 4 ounces sliced almonds, toasted

Dressing & Seasonings

  • Extra virgin olive oil (preferably fruity or lemon-flavored), for drizzling
  • Juice of 1/2 lemon or 1/2 orange
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the shrimp: If not already done, prepare the Pan-Seared Citrus Shrimp by cooking 1 pound of medium shrimp with citrus flavors until just done. Alternatively, gently warm leftover shrimp or serve chilled according to your preference.
  2. Toss greens and shrimp: In a large bowl, combine the cooked shrimp with 8 cups of your chosen mixed salad greens such as arugula, spinach, lettuce, or spring mix.
  3. Add dressing: Lightly drizzle the mixture with extra virgin olive oil and a generous squeeze of lemon or orange juice. Optionally, include some of the citrus sauce from the shrimp preparation. Toss lightly to evenly coat the salad with the dressing.
  4. Add avocado, shallots, and almonds: Fold in the sliced or diced avocado, minced shallot, and toasted sliced almonds gently to avoid mashing the avocado while distributing the flavors evenly.
  5. Season and serve: Season the salad with kosher salt and freshly ground black pepper to taste. Serve immediately for a fresh, bright salad experience.

Notes

  • You can prepare the Pan-Seared Citrus Shrimp ahead of time and chill them for a quick salad assembly.
  • To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes.
  • If you prefer a creamier dressing, add a spoonful of yogurt or mayonnaise mixed with citrus juice to the olive oil drizzle.
  • For added texture and flavor, consider including cherry tomatoes or cucumber slices.
  • This salad is best served fresh to prevent avocado browning; if needed, toss avocado with a little citrus juice beforehand.

Find it online: https://justsosavory.com/shrimp-and-avocado-salad-recipe/