This flavorful salad with shrimp is perfect for lunch or dinner due to the seafood, citrus flavor, ripe avocado, and crispy sliced almonds. Onions are a great addition to simple salads, and this recipe calls for chopped shallots, but you can substitute with red or green onions.
Recipe instructions Shrimp Avocado and Lemon Salad
In a bowl, mix olive oil, orange juice, lemon juice, garlic, and onion. Pour it into a big pan on medium heat. Boil it and simmer until reduced by half, around 5-8 minutes.
Then, add the shrimp, sprinkle seasalt and freshly ground black pepper, cover and cook until they get pink, which takes approximately 5 minutes.
Afterwards, sprinkle parsley on top.
There might be a bunch of sauce remaining after cooking the shrimp. As the sauce is without butter or cream, it remains liquid in the fridge and works well as a foundation for shrimp salad dressing.
Add the shrimp and salad greens to a big bowl.
Lightly drizzle them with olive oil and, if you want, some of the leftover shrimp dressing.
Add the avocado, shallots, and sliced almonds. Season with sea salt and freshly ground black pepper. Then, serve.
For a richer taste, roast the almond slices. Your choice of greens for the shrimp and avocado salad can vary depending on what you like and what is available in your fridge. It can be a salad mix if you want a mild taste, spicy arugula for a kick, young spinach leaves, or Romaine lettuce for extra crispiness.