Citrus Shrimp Salad with Avocado, Arugula, and Toasted Almonds
Equipment
- Large skillet
- Mixing bowl
- Serving bowl
Ingredients
- 1 pound large shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- Zest and juice of 1 large orange
- Zest and juice of 1 lemon
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups arugula
- 2 ripe avocados, sliced
- 1/2 cup sliced almonds, toasted
Instructions
- In a bowl, toss the shrimp with 1 tablespoon olive oil, half the orange zest, half the lemon zest, salt, and black pepper until evenly coated.
- Heat a large skillet over medium heat. Add the shrimp and cook for 2 to 3 minutes per side until pink and opaque. Remove from heat and set aside.
- In a small bowl, whisk together the remaining olive oil, orange juice, lemon juice, and honey to make the dressing.
- Place the arugula in a large serving bowl. Arrange the avocado slices and cooked shrimp on top.
- Drizzle the citrus dressing over the salad and sprinkle with the toasted almonds just before serving.
Notes
Toast the almonds in a dry skillet for a minute or two right before assembling so they stay extra crisp. If your avocados are very ripe, add them at the last moment to keep the slices intact. Leftovers store best when the dressing is kept separate and added just before eating again.
Course: Salad
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowl, Serving bowl
Cuisine: Mediterranean
Equipment: Large skillet, Mixing bowl, Serving bowl