Citrus Shrimp and Avocado Salad

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

1. Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp.        Or, if you prefer, serve the shrimp chilled.
2. Toss the shrimp with the salad greens in a large bowl.
3. 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.
4. 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!!