Description
A refreshing and nutritious salad featuring succulent shrimp, creamy avocado, and bright citrus segments tossed in a zesty lime vinaigrette. Perfect for a light lunch or elegant dinner.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 medium ripe avocados, diced
- 4 cups mixed greens or arugula
- 1 large orange, segmented
- 1 medium grapefruit, segmented
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 2 cloves garlic, minced
- 1/2 teaspoon cumin powder
- Salt and black pepper to taste
Instructions
- 1. Season shrimp with salt, pepper, and cumin powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- 2. Cook shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and let cool slightly.
- 3. In a small bowl, whisk together remaining olive oil, lime juice, lemon juice, honey, and minced garlic to create the dressing. Let sit for 10 minutes.
- 4. In a large serving bowl, arrange mixed greens as the base layer.
- 5. Top greens with cooked shrimp, diced avocado, citrus segments, red onion slices, and fresh cilantro.
- 6. Drizzle the citrus dressing over the salad just before serving.
- 7. Gently toss to combine, being careful not to mash the avocado. Serve immediately.
Notes
Store components separately in the refrigerator for up to 2 days. Assemble and dress just before serving for best results. To prevent avocado browning, toss with a bit of lemon juice if preparing ahead.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 280mg
- Fat: 21g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 24g