EASY CITRUS SHRIMP AND AVOCADO SALAD
Friday, March 27, 2020
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This easy but flavorful prawn Salad makes a perfect preparation meal for lunch or dinner way to a stinging citrus prawn flavor, avocado cream, and a crunch of sliced almond.
This grapefruit shrimp recipe may be made in much less than half-hour so if you have not made it for the making plans meal, or have the rest within the fridge, it's actual doesn't take plenty to do to prepare dinner a clean batch – a quick-prepared protein is one important a part of composing a salad like this.
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| EASY CITRUS SHRIMP AND AVOCADO SALAD |
I had a whole lot of sauces left after making shrimp and because there was no butter or cream within the sauce, it did no longer thickens into sticky goop, but instead remained really thawed when cooled, making it the perfect solution for making shrimp salad dressing. I drizzled a little olive oil at the inexperienced and then commonly used sauces I had to complete my salad.
To salad as easy as thism a bit onion is always my favorite addition. I used chopped shallots this time but you can constantly use purple onion or maybe green onions if that's what you've got to hand.
I normally toast slices of almonds to offer them a touch greater tenacity in flavor, but i'm lazy so I just threw them naked. wager what? They nevertheless experience tremendous.
INGREDIENTS:
- 1 pound medium Pan-Seared Citrus Shrimp (I use 31/40 shrimp)
- 8 cups greens (such as arugula, spinach, or spring mix)
- Fruity or lemon-flavored extra virgin olive oil
- Juice of 1/2 lemon or 1/2 orange
- 1 avocado , sliced or diced
- 1 shallot , minced
- 4 ounces sliced almonds , toasted
- 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.
- Toss the shrimp with the salad greens in a large bowl.
- 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.
- Add the avocado, shallots and sliced almonds and then season with kosher salt and freshly ground black pepper and serve.
