Recipe: Shrimp, Citrus and Avocado Salad
Spring seems to have finally sprung here, in New England and I am alllll about the spring salads. I will admit, I'm always a salad lover- but I'm not your iceberg-tomato-and-cucumber kind of girl. I need my salad to be FLAVORFUL and HEARTY- and this light, but filling spring salad fits the bill. The savory coriander orange shrimp paired with creamy avocado, salty pistachios, bright cilantro and tangy citrus makes this salad burst with fresh flavor, perfect for an easy Spring weeknight dinner or weekend brunch.
Even better, it features one of my favorite easy homemade dressings for a real food meal that is simple, but fancy enough for your next Spring dinner party.
For shrimp: 1 lb wild caught shrimp, peeled and deveined (tail on or off), dried pinch garlic powder pinch sea salt 1/2 tsp coriander 1/2 tsp cumin 2 tbsp fresh squeezed orange juice avocado or coconut oil
1. Heat oil in a large pan over medium high heat. Toss shrimp with garlic powder, sea salt, cumin and coriander.
2. Sear in a flat layer until pink and golden, 2-3 minutes per side. In the last minute of cooking, drizzle orange juice over top to deglaze and toss. Set aside to cool slightly. For salad (makes 3-4 servings): 1-2 heads of romaine or butter lettuce, chopped 1/2 bunch cilantro, de-stemmed 1/4 cup shelled salted pistachios 1 sweet orange (tangelo, navel, mandarin), peeled and sliced thin 1 blood orange or grapefruit, peeled and sliced thin 1 avocado, sliced
Shrimp (see above) 1 batch Citrus Vinaigrette 1. Arrange lettuce between bowls. Top with a small handful of cilantro, pistachios, orange slices, avocado and finally, shrimp.
2. Drizzle with citrus dressing and serve. (May be made ahead of time; wait to slice avocado, warm shrimp and drizzle dressing).