Citrus Shrimp Avocado (Print Version)
# Ingredients:
→ Salad Base
01 -
320 grams of your favorite leafy greens (like spring mix, lettuce, arugula, spinach)
02 -
450 grams medium shrimp (about 31/40 count), quickly pan-seared with some fresh citrus
→ Dressing and Additions
03 -
Toasted sliced almonds, 115 grams
04 -
Half an avocado, sliced or diced
05 -
Fresh juice from half an orange or lemon
06 -
Drizzle of extra-virgin olive oil
07 -
A minced shallot
08 -
Add some kosher salt as needed
09 -
A few twists of cracked black pepper to taste
# Instructions:
01 -
Just before you eat, toss on the avocado slices, some chopped shallot, and those crispy almonds. Give it a sprinkle of salt and pepper. Yum.
02 -
Pour over some olive oil and the citrus juice. If you saved any pan drippings, throw those in too. Now gently give everything a mix so it’s covered nicely.
03 -
In a big bowl, scatter your shrimp over the bed of mixed greens.
04 -
Sear the shrimp in a pan with a quick splash of tangy citrus. If you’re using leftovers, warm them gently. Or use them cold right from the fridge, no big deal.
# Notes:
01 -
Pouring in any citrusy pan juices from cooking the shrimp really kicks up the flavor. Add more olive oil and fruit juice if you want a little extra zing.