Citrus Shrimp and Avocado Salad

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 ½ lemon or ½ 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-eared 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.

Notes

Use some of the citrus sauce from the shrimp as a double-duty dressing.

Or, if you don’t have enough sauce for the dressing, simply use a good extra virgin olive oil (I like the lemon-flavored varieties) with an additional squeeze of citrus.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 14g | Protein: 31g | Fat: 23g | Saturated Fat: 2g | Cholesterol: 286mg | Sodium: 906mg | Potassium: 693mg | Fiber: 7g | Sugar: 2g | Vitamin A: 982IU | Vitamin C: 29mg | Calcium: 256mg | Iron: 4mg