Description
This Citrus Shrimp and Avocado Salad Recipe is everything I crave when I want a meal that feels light yet deeply satisfying. The kind of dish that tastes like sunshine, where bright citrus clings to warm shrimp, creamy avocado softens every bite, and toasted almonds bring a quiet crunch that keeps things interesting.
Ingredients
Units
Scale
- 1 pound medium shrimp (31/40 count), pan-seared with citrus
- 8 cups mixed greens (arugula, spinach, lettuce, or spring mix)
- Extra virgin olive oil, preferably fruity or lemon-infused
- Juice of 1/2 lemon or 1/2 orange
- 1 ripe avocado, sliced or diced
- 1 shallot, finely minced
- 4 ounces sliced almonds, toasted
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Pan-sear the citrus shrimp until just opaque and lightly golden. If using leftovers, gently warm them or chill them if you prefer a cold salad.
- Add the greens to a large bowl and scatter the shrimp over the top.
- Drizzle with olive oil and a generous squeeze of citrus juice. If you have any leftover pan sauce from the shrimp, add a spoonful it’s liquid gold.
- Gently fold in avocado, minced shallot, and toasted almonds.
- Finish with kosher salt and freshly ground black pepper. Serve immediately while everything feels alive and fresh.
Notes
Let the shrimp cool slightly before tossing if serving warm this keeps the greens from wilting too much. Slice avocado at the very end to prevent browning. Toast almonds slowly for deeper flavor without bitterness.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg
