Shrimp and Avocado Citrus Salad Recipe

Lately, I’ve been in the mood to cook meals that are refreshing and healthy (well… healthier). Montreal currently has the “not too hot, not too cold” weather that is perfect for Spring. It has also been quite overcast (if not in fact raining) most days. This is why I thought a bright salad would help uplift my mood and my taste buds. And, guess what happened the day I made this recipe?

It was a brilliantly sunny day! Talk about manifestation! I also got my copy of the recipe book Plantyou by Carleigh Bodrug in the mail. I’m so excited to read it and try her recipes. All in all, it was a great, productive, and busy day. I’m going to begin winding down by posting the recipe of the day.

Inspired by the recipe from FoodieCrush, this is a salad full of my favorite things. Shrimp, avocado, citrus, and almonds. Needless to say, it’s exactly what I needed. It’s the perfect balance of zing, crunch, and burst of flavor. This Shrimp and Avocado Citrus Salad is definitely going to be made over and over again.

Shrimp and Avocado Citrus Salad

Ingredients

For the Shrimp

• 1 Tbsp. Avocado/Olive oil
• 1 cup Orange Juice, (About 2 Oranges)
• 1/2 cup fresh Lemon Juice, (Approx. 3 lemons)
• 5 Garlic cloves, minced
• 1 Tbsp. finely chopped red onion or shallot
• 1 Tbsp. chopped fresh parsley
• Pinch, Red Pepper Flakes (Optional)
• Black Pepper and (Pink Himalayan) Salt
• 3 pounds medium shrimp , peeled and deveined
• 1 medium orange, cut into wedges or slices (Optional)
• 1 medium lemon, cut into wedges (Optional)

For the Salad

• Greens
• Avocado Oil (Or, extra virgin olive oil)
• Lemon juice
• Avocado
• Shallot
• Sliced almonds (Optional)
• Salt and pepper

Instructions for Shrimp

1. In a medium bowl, whisk together the oil, orange juice, lemon juice, garlic, onion, and 2 teaspoons of the parsley. Next, if you like a bit of heat, add a pinch of red pepper flakes. Pour the mixture into a large skillet set over medium heat. Bring to a simmer and cook until reduced by half, about 5 to 8 minutes.
2. Add the shrimp, season with salt and pepper, and cover. Allow them to cook until they turn pink, about 5 minutes.
3. Top with the remaining parsley and serve with the salad below.

Instructions for Salad

I know what you’re thinking as you roll your eyes… “Why would I need instructions for a salad? You just put everything together in a bowl.” And, you’re not wrong! That’s exactly what I’ll say:

1. Place Mixed Greens, Oil, Lemon juice, Avocado, Shallot, Sliced almonds, Salt and Pepper in a bowl. (See? I told you). Top with your prepared Shrimp.

Along with the minor addition, of noting that you can use whichever leafy greens you would like. I’m a huge fan of spinach and its health benefits. If you’d prefer a different type of green, here are 9 spinach alternatives. They suggest greens like arugula and now I’m craving it!

As always, thanks for reading! See you again soon.

See Also:

Couscous Tabbouleh Salad