Ingredients
Shrimp
- 1 pound medium shrimp, pan-seared with citrus seasoning
Salad
- 8 cups mixed greens (such as arugula, spinach, lettuce, or spring mix)
- 1 avocado, sliced or diced
- 1 shallot, minced
- 4 ounces sliced almonds, toasted
Dressing and Seasoning
- 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
- Prepare the Shrimp: Pan-sear the medium shrimp flavored with citrus or gently warm leftover shrimp. Alternatively, you can serve the shrimp chilled if preferred.
- Toss Greens and Shrimp: In a large bowl, combine the cooked shrimp with the mixed salad greens, ensuring even distribution.
- Add Dressing: Lightly drizzle extra virgin olive oil and some of the remaining citrus sauce from the shrimp over the greens and shrimp. Squeeze the juice of half a lemon or orange on top, then toss gently to coat the ingredients with the dressing.
- Add Toppings and Season: Incorporate the sliced or diced avocado, minced shallots, and toasted sliced almonds into the salad. Season with kosher salt and freshly ground black pepper to taste, then serve immediately.
Notes
- Using leftover shrimp saves time and adds convenience without compromising flavor.
- Choose a fruity or lemon-flavored olive oil to enhance the citrus notes in the salad.
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3–5 minutes.
- For a dairy-free and gluten-free salad, verify that the shrimp preparation aligns with dietary needs.
- This salad is best served fresh to maintain the avocado’s texture and freshness of greens.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
