Citrus Shrimp & Avocado Salad

Citrusy shrimp, creamy avocado, and crunchy almond slices are a delicious trifecta in this bright and easy salad that can be made in 30 minutes or less. Nutrition Serving: 1g | Calories: 374kcal | Carbohydrates: 14g | Protein: 31g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 906mg | Potassium: 693mg | Fiber: 7g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 29mg | Calcium: 256mg | Iron: 4mg

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Step 1

Prepare the recipe for the Pan-Seared Citrus Shrimp, or gently warm the leftover shrimp. Or, if you prefer, serve the shrimp chilled.

Step 2

Toss the shrimp with the salad greens in a large bowl.

Step 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.

Step 4

Add the avocado, shallots and sliced, toasted almonds & then season with kosher salt & freshly ground black pepper & serve.

Step 5

Use some of the citrus sauce from the shrimp as a double duty dressing.

Step 6

Or, if you don't have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon flavored varieties) with an additional squeeze of citrus.

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