Citrus Shrimp Salad with Avocado | foodiecrush.com - Because of the pan-seared shrimp with citrus flavors, creamy avocado, and the crunch of sliced almonds, this straightforward yet incredibly delectable shrimp salad makes the ideal meal-prep dish for lunch or dinner.

When my mother and I went out to eat at nicer restaurants, she almost always ordered two things. Although she always has and still does, it seemed as though she didn't even need to glance at the menu.

My husband and I often smile knowingly when we hear my mom respond, "Oh, I think I'll try the shrimp," to the standard round of "what are you going to have?" questions since we all want to be certain we're eating exactly the right thing on the menu. possibly the scallops.

My mum. She has a pattern like that. I unabashedly share her menu-selection proclivities as another evidence that we are genetically identical. I adore shrimp, man!

That's why I was so happy to have leftovers when I cooked my friend Robyn's pan-seared citrus shrimp since it meant that both of these dishes would be the ideal option for nightly meal planning that results in weekday salads.

We can thus credit my leftovers for the idea behind this obscenely simple and delectable citrus shrimp and avocado salad, which my mother would definitely approve of.

What’s in This Shrimp Avocado Salad?

• 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

How to Make Shrimp Salad

A quick-prepared protein is one of the crucial components of creating a salad like this, and this citrus shrimp recipe can be produced in under 30 minutes, so whether you haven't made it for meal planning or have leftovers in the fridge, it really doesn't take much effort to whip up a fresh batch.

After cooking the shrimp, I had plenty of sauce leftover, and as it doesn't contain any butter or cream, it doesn't congeal into a gooey goop when stored in the refrigerator. This makes it the ideal ingredient for a shrimp salad dressing. I lightly dressed my salads with the dressing I had on hand after drizzling a little olive oil over the greens.

A small amount of onion is always one of my favorite additions to a salad this straightforward. This time, I used minced shallots, but if you only have red or green onions on hand, you may also use those.

I usually toast my nut slices to give them a bit more flavor punch, but I was pressed for time and simply threw them on raw. What's this? They were still delicious.

Notes

• Use some of the shrimp's citrus sauce as a dual-purpose dressing.
• Or, if you don't have enough sauce for the dressing, just use good extra virgin olive oil with a little more citrus juice (I prefer the lemon-flavored types).