Description

Craving a light, vibrant dish that’s perfect for a summer lunch or dinner? This Citrus Shrimp and Avocado Salad is your ideal choice! Featuring juicy pan-seared citrus shrimp, crisp greens, creamy avocado, crunchy toasted almonds, and a bright citrus dressing, this salad is a delightful blend of fresh and tangy flavors.

Ingredients

Here’s what you need to make Citrus Shrimp and Avocado Salad. Each ingredient adds to the fresh, tangy, and crunchy magic.

Pan-Seared Citrus Shrimp (1 lb, 31/40 size): Provides juicy, citrus-infused protein.
Greens (8 cups, arugula, spinach, lettuce, or spring mix): Offer a fresh, crisp base.
Extra Virgin Olive Oil (fruity or lemon-flavored preferred): Adds richness and a smooth finish.
Lemon or Orange Juice (from ½ fruit): Brings bright, tangy acidity.
Avocado (1, sliced or diced): Adds creamy, buttery texture.
Shallot (1, minced): Provides mild, sweet oniony flavor.
Sliced Almonds (4 oz, toasted): Offer crunchy, nutty depth.
Kosher Salt and Black Pepper (to taste): Seasons the salad to perfection.

Substitutions and Variations

Shrimp: Swap with grilled scallops, crab meat, or tofu for vegetarian (cook tofu with citrus marinade).
Greens: Use kale, romaine, or mixed baby greens for variety.
Olive Oil: Replace with avocado oil or omit for lighter dressing.
Lemon/Orange Juice: Substitute with lime juice or white wine vinegar for similar acidity.
Shallot: Use red onion or scallions for a different oniony crunch.
Sliced Almonds: Swap with toasted walnuts, pecans, or sunflower seeds for nut-free.
Keto Adjustment: Already keto-friendly (~4–5g net carbs per serving); reduce avocado to ½ for stricter keto.
Vegan Version: Replace shrimp with marinated tofu or mushrooms; use lemon juice for dressing.
Spicy Version: Add ¼ tsp red-pepper flakes or a dash of hot sauce to the dressing.
Protein-Packed: Add ½ cup crumbled feta or goat cheese (non-vegan) for extra richness.

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Instructions

Step 1: Prepare the Shrimp

Prepare 1 lb pan-seared citrus shrimp (follow linked recipe or use a simple pan-sear with citrus juice, olive oil, salt, and pepper for 2–3 minutes per side until pink and opaque).
Alternatively, gently warm leftover shrimp in a skillet over low heat for 1–2 minutes, or serve chilled if preferred.

Tip: Pat shrimp dry before searing to ensure a good crust; don’t overcook to keep them tender.

Step 2: Assemble the Salad Base

In a large mixing bowl, combine 8 cups greens (arugula, spinach, lettuce, or spring mix) with 1 lb prepared shrimp.

Tip: Use a mix of greens for varied texture and flavor; ensure greens are dry to avoid wilting.

Step 3: Dress the Salad

Lightly drizzle the greens and shrimp with extra virgin olive oil (fruity or lemon-flavored preferred).
Squeeze the juice of ½ lemon or ½ orange over the salad (use some shrimp pan sauce if available for extra flavor).
Toss gently to coat.

Tip: Start with a small amount of oil and citrus juice, adjusting to taste to avoid overdressing.

Step 4: Add Toppings and Serve

Add 1 sliced or diced avocado, 1 minced shallot, and 4 oz toasted sliced almonds to the bowl.
Season with kosher salt and freshly ground black pepper to taste.
Toss lightly and serve immediately.

Tip: Toast almonds in a dry skillet over medium heat for 2–3 minutes until golden; cube avocado just before serving to prevent browning.