Shrimp, Avocado & Orange Salad
Description
This recipe was inspired by a trip to Spain (where I basically ate my face off :)). I serve it when I have girlfriends over for lunch. It's light, delicious, healthy and absolutely beautiful to look at. I have also omitted the shrimp and served this as a side to grilled chicken.
Ingredients
- 1 ripe avocado, chopped
- 1 naval (seedless) orange, sectioned and chopped
- 1/4 cup red onion, minced
- 1/2 cup grape tomatoes, sliced in half
- 1/3 cup nicoise olives, pitted and chopped
- 2/3 cup baby arugula
- juice of 1/2 a lemon
- 2 tablespoons sherry vinegar
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 - 4 tablespoons extra virgin olive oil
- 8-12 medium shrimp, peeled and deveined (quantity depends on appetite)
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 tablespoon grated lemon peel
- 1/4 cup parsley, chopped
Directions
- Place the avocado, orange, onion, grape tomatoes, olives, pinenuts and arugula in a large bowl. Add the lemon juice and toss very gently to combine. Set aside and make the vinaigrette
- In a small bowl combine the sherry vinegar, cumin, paprika and salt. Gradually whisk in the olive oil. Set aside.
- Heat the olive oil in a heavy bottomed skillet over medium heat
- Add the galric and saute for 1 minute
- Add the shrimp and sea salt and saute until no longer pink (about 3-4 minutes)
- Add the lemon zest and toss. Remove from heat
- Remove from pan and allow the shrimp to cool for 5 minutes
- Once the shrimp has cooled, add to the avocado and orange salad along with the vinaigrette and the parsley. Toss gently to combine. Serve with warm bread and white wine
