Citrusy Avocado & Shrimp Salad
Description
A light, refreshing salad featuring tender shrimp, creamy avocado, and a zesty citrus dressing made with lime or orange. Tossed with greens, herbs, and a hint of spice for a vibrant, summery dish packed with flavor.
Ingredients
- 6 ounce shrimp, peeled, deveined and patted dry
- kosher salt
- freshly ground black pepper
- 1 teaspoon olive oil
- 1 teaspoon ground paprika
- 1/2 teaspoon ground cumin
- juice from 1/2 lemon
- 2 tablespoon olive oil
- 1/2 teaspoon mustard
- 1 teaspoon minced italian parsley
- 1 teaspoon minced tarragon
- 1 teaspoon minced chives
- kosher salt
- freshly ground black pepper
- 2 to 3 handful arugula
- 1 california avocado, peeled and sliced
- 1 pink grapefruit, cut into supremes
Directions
- Make the shrimp: In a small bowl, toss the shrimp with salt, a few rounds of freshly cracked pepper, paprika, and cumin.
- To a medium skillet set over medium-high heat, add the olive oil. When the oil is hot, add the shrimp and cook for 1 to 2 minutes per side, until the shrimp are firm to the touch and pink. Remove and set aside.
- Make the salad dressing: In a medium bowl, whisk together the lemon, olive oil, mustard, parsley, tarragon, chives and a few pinches each salt and pepper.
- Mix in the arugula and toss until evenly coated. Add the grapefruit and avocado and toss one last time. Arrange the shrimp on top of the salad and serve.
