Citrus Shrimp and Avocado Salad

This simple but totally flavorful salad makes the perfect meal-prep meal for lunch or dinner thanks to pan-seared citrus-flavored shrimp, creamy avocado, and the crunch of sliced almonds.

About the Recipe

This citrus shrimp recipe can be made in under 30 minutes so if you haven’t made it for meal planning, or have leftovers in the fridge, it really doesn’t take much doing to cook up a fresh batch — a quickly-prepared protein is one of the essential parts of composing a salad like this.

I had plenty of sauce left over after making the shrimp and because there’s no butter or cream in the sauce, it doesn’t coagulate into a gooey goop, but instead stays rather liquified when refrigerated, making it a perfect solution for creating a dressing. I drizzled a bit of olive oil on the greens and then mostly used the dressing I had to finish off my salads.

If you don’t have enough sauce, use a quality olive oil and a generous squeeze of fresh lemon or orange to finish off this simple salad. There will be plenty of gusto from the shrimp to carry it through.

Ingredients

1 pound mediumPan-Seared Citrus Shrimp (31/40)

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Fruity or lemon-flavored extra virgin olive oil

Juice of ½ lemon or ½ orange

1 avocado, sliced or diced

1 shallot, minced

4 ounces toasted sliced almonds

Kosher salt and freshly ground black pepper

Instructions

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