This simple but totally flavorful shrimp salad makes the perfect lunch or dinner.
- 1 pound Shrimp
- 8 cups greens, (such as arugula, spinach, or spring mix)
- Fruity or lemon-flavored extra virgin olive oil
- Juice of 1/2 lemon or 1/2 orange
- 1 avocado, sliced or diced
- 1 shallot, minced
- 4 ounces sliced almonds, toasted
- Salt and 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 with an additional squeeze of citrus.
Enjoy!!
