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shrimp salad with avocado and citrus vinaigrette - featured image

Shrimp Salad with Avocado and Citrus Vinaigrette

  • Author: Isabel
  • Total Time: 20 minutes
  • Yield: 6 servings 1x

Description

A bright, fresh, and filling summer salad featuring jumbo shrimp, ripe avocados, and citrus segments tossed in a tangy lemon-orange vinaigrette. It requires minimal cooking and offers restaurant-quality flavor.

Ingredients

Scale
  • 1.5 pounds jumbo raw shrimp, peeled and deveined
  • 2 large ripe avocados
  • 1 large granulated orange (navel or blood orange)
  • 1 medium lemon
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 1/2 teaspoon red pepper flakes
  • 4 cups mixed greens (butter lettuce and arugula)
  • 3 medium radishes, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup fresh mint or cilantro, chopped
  • Salt and black pepper to taste

Instructions

  1. Supreme the orange by cutting off the top and bottom, removing the peel, and slicing between membranes to release segments. Reserve about 3 tablespoons of juice. Zest and juice the lemon.
  2. In a small bowl, whisk together the orange juice, lemon juice, olive oil, honey, red pepper flakes, salt, and pepper until emulsified. Set aside.
  3. Bring a medium pot of water to a boil with a pinch of salt and a splash of lemon juice. Add shrimp and cook for 2-3 minutes until pink and opaque (curling into a ‘C’ shape).
  4. Drain shrimp immediately and rinse under cold water to stop cooking. Pat dry with paper towels.
  5. In a large mixing bowl, toss mixed greens with half of the vinaigrette.
  6. Arrange dressed greens on a serving platter. Top with cooked shrimp, avocado chunks, orange segments, and sliced radishes.
  7. Crumble feta cheese over the salad.
  8. Drizzle remaining vinaigrette over the top and garnish with fresh mint or cilantro. Serve immediately.

Notes

Do not overcook the shrimp or they will become rubbery. Keep avocado chunks firm to prevent mashing. Toss avocado with vinaigrette immediately after cutting to prevent browning. This salad is best eaten fresh; do not freeze or reheat. For make-ahead, store components separately in the fridge for up to 4 hours.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 280
  • Sugar: 6
  • Sodium: 320
  • Fat: 16
  • Saturated Fat: 4
  • Carbohydrates: 12
  • Fiber: 5
  • Protein: 22

Keywords: shrimp salad, avocado salad, citrus vinaigrette, summer recipe, healthy dinner, gluten-free, quick meals, seafood salad

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Find it online: https://mealsfordinner.com/shrimp-salad-with-avocado-and-citrus-vinaigrette-best-summer-recipe/