Delicious Avocado Shrimp Citrus Salad for Spring Bliss

This Avocado Shrimp Citrus Salad adds a vibrant twist to your meal with fresh, crisp flavors and is a healthy choice for spring.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

Vinaigrette

1 clove crushed garlic Adds aromatic flavor to brighten the dish.
1 lemon juice Provides the perfect acidity and brightness.
1 tablespoon Dijon mustard Enhances flavor and acts as an emulsifier.
1 tablespoon liquid honey Adds subtle sweetness; can be substituted with maple syrup for a vegan option.
1 tablespoon red wine vinegar Contributes tartness, balancing the sweetness of the honey.
3 tablespoons canola, olive, or avocado oil The base of the vinaigrette.
to taste salt Essential for enhancing the overall taste.
to taste pepper Essential for enhancing the overall taste.

Salad

6 cups green or butter lettuce Forms a leafy, crisp base.
¼ cup thinly sliced red onion Adds a mild, crunchy bite.
1 avocado Offers creaminess and is packed with healthy fats.
1 sliced orange Provides delightful sweetness and vibrant color.
1 sliced grapefruit Introduces a tart contrast.
1 tablespoon oil For searing the shrimp.
1 tablespoon butter or dairy-free butter Adds depth and richness.
1 clove smashed garlic Infuses savory flavor while cooking.
1 lb raw shrimp, deveined, shells removed The main ingredient.
to taste salt For seasoning the shrimp.
to taste pepper For seasoning the shrimp.

Equipment

medium bowl
Medium saucepan
large serving platter

Method

Vinaigrette Preparation

In a medium bowl, whisk together crushed garlic, lemon juice, Dijon mustard, liquid honey, and red wine vinegar until well combined. Gradually drizzle in oil, whisking vigorously to emulsify. Season with salt and pepper to taste.

Salad Assembly

On a large serving platter, arrange the leafy greens in an even layer. Layer sliced avocado, red onion, orange, and grapefruit on top.

Shrimp Cooking

In a medium saucepan, heat oil and butter over medium heat. Add smashed garlic. Place shrimp in the pan, season with salt and pepper. Cook for 2-3 minutes on each side until opaque.

Salad Finishing

Stir in 2 tablespoons of the vinaigrette with cooked shrimp, discarding the garlic. Spoon shrimp over the salad and drizzle additional vinaigrette over the top.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gCholesterol: 150mgSodium: 400mgPotassium: 600mgFiber: 7gSugar: 5gVitamin A: 10IUVitamin C: 90mgCalcium: 5mgIron: 10mg

Notes

Dress only the portion you plan to serve to keep the greens crisp. Leftovers can be eaten without dressing.

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