Citrus Shrimp Salad with Avocado

Citrus Shrimp Salad with Avocado

Craving a light and refreshing meal? This Citrus Shrimp Salad with Avocado is bursting with flavor and comes together in under 30 minutes. Plump shrimp are cooked in a zesty citrus marinade, then tossed with creamy avocado, crisp greens, and a tangy vinaigrette. Perfect for a satisfying lunch or a light summer dinner.

Ingredients:

• 1 pound medium shrimp, peeled and deveined
• 8 cups mixed greens (arugula, spinach, or spring mix)
• 1 avocado, sliced
• 1/2 red onion, thinly sliced
• 1 shallot, minced
• 1/4 cup olive oil
• 1/4 cup fresh orange juice
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper, to taste
• 1/4 cup chopped fresh parsley (optional)

Cooking Guide:

1. Marinate the shrimp: In a large bowl, whisk together olive oil, orange juice, lemon juice, honey, and Dijon mustard. Season with salt and pepper. Add shrimp and toss to coat. Marinate for 15 minutes, or up to 30 minutes for extra flavor.
2. Cook the shrimp: Heat a large skillet over medium heat. Add shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and let cool slightly.
3. Assemble the salad: In a large bowl, combine mixed greens, red onion, and shallot. Add the cooked shrimp and avocado slices.
4. Make the vinaigrette: Whisk together the leftover marinade in the bowl. Drizzle the vinaigrette over the salad and toss gently to coat.
5. Serve: Garnish with chopped fresh parsley (optional) and enjoy!

Tips:

• For a richer flavor, grill the shrimp instead of pan-frying.
• Don’t overcook the shrimp, or they will become tough and rubbery.
• Substitute grapefruit or lime juice for the orange juice in the marinade.
• Add crumbled feta cheese or chopped walnuts for extra texture and flavor.
• Prepare the salad components in advance and store them in separate containers in the refrigerator. Assemble the salad just before serving.